Effects of Nitrogen Application Rate on Protein Components and Yield of Low-Gluten Rice

Low-gluten rice cultivar D105 was grown in the field under five nitrogen (N) treatments (N0: 0, N90: 90, N135: 135, N180: 180, and N225: 225 kg·hm?2) to investigate effect of N application rate on yield resulting dynamic changes protein content, grain processing quality, relative content each component protein. The results indicated that number effective panicles, seed setting rate, solid grains, dry matter, leaf nitrate reductase glutamine synthetase activities, increased with ranging from 0 180 kg·hm?2. However, grains decreased N225 treatment, leading a decline yield. At maturity, 35 days after flowering, no significant differences between albumin gliadin were found among treatments, while globulin gluten differed indicating former slightly opposite observed latter. Further, rates did not change proportions proteins total grain. Processing taste qualities low-gluten optimal N135 N180 overall quality treatment. Therefore, for is