![]() ![]() Our scaling-down approach to estimate the contribution of non-symbiotic N2 fixation is robust because it focuses on global quantities of N in sources and sinks that are easier to estimate, in contrast to estimating N losses per se, because losses are highly soil-, climate-, and crop-specific.Ĭombined role of heat and water stresses on wheat, maize and rice inter-annual variability and trend from 1980 to 2010. Crop residues and seed contribute marginally. Manure (217 Tg or 14%) and atmospheric deposition (96 Tg or 6%) are the other sources of N. Non-symbiotic N2 fixation appears to be the major source of this N, which is 370 Tg or 24% of total N in the crop, corresponding to 13, 22, and 13 kg ha(-1) yr(-1) for maize, rice, and wheat, respectively. ![]() An estimated 48% (737 Tg) of crop N, equal to 29, 38, and 25 kg ha(-1) yr(-1) for maize, rice, and wheat, respectively, is contributed by sources other than fertilizer- or soil-N. Cereals harvested a total of 1551 Tg of N, of which 48% was supplied through fertilizer-N and 4% came from net soil depletion. We constructed a top-down global N budget for maize, rice, and wheat for a 50-year period (1961 to 2010). Industrially produced N-fertilizer is essential to the production of cereals that supports current and projected human populations. Ladha, J K Tirol-Padre, A Reddy, C K Cassman, K G Verma, Sudhir Powlson, D S van Kessel, C de B Richter, Daniel Chakraborty, Debashis Pathak, Himanshu Global nitrogen budgets in cereals: A 50-year assessment for maize, rice, and wheat production systems. Preformed wheat PAPhy was localized to the protein crystalloid of the aleurone vacuole. Here., it is demonstrated that wheat, barley, maize, and rice all possess purple acid phosphatase (PAP) genes that, expressed in Pichia pastoris, give fully functional phytases (PAPhys) with very similar enzyme kinetics. Maize (Zea mays) and rice (Oryza sativa) possess little or virtually no preformed phytase activity in the mature grain and depend fully on de novo synthesis during germination. TaPAPhy_a/b promoter reporter gene expression in transgenic grains and peptide mapping of TaPAPhy purified from wheat bran and germinating grains confirmed.Barley (Hordeum vulgare) and wheat (Triticum aestivum) possess significant phytase activity in the mature grains. In wheat, it was demonstrated that a and b isogene expression is driven by different promoters (approximately 31% identity). The highest value for sensorial acceptability corresponded to the bread produced with a mixture of rice flour (59 g/100 g) and wheat starch (41 g/100 g).Ĭloning and Characterization of Purple Acid Phosphatase Phytases from Wheat, Barley, Maize and Riceĭionisio, Giuseppe Madsen, Claus Krogh Holm, Preben Bachĭevelopment and germination. Comparing the starches, wheat starch breads had better overall acceptability and had a greater volume than maize-starch bread. Generally, starch incorporation reduced G* and increased the bread specific volume and cell density, but the breads obtained were paler than the rice flour breads. Quality bread parameters such as specific volume, texture, cell structure, colour and acceptability were also analysed. For this purpose, dough rheology and its fermentation behaviour were studied. The aim of this research was to optimize mixtures of rice flour, maize starch and wheat starch using an experimental mixture design. Over recent years, gluten-free wheat starch is available on the market. Rice flour and maize starch are two of the most commonly used raw materials. Gluten-free bread production requires gluten-free flours or starches. Mancebo, Camino M Merino, Cristina MartÃnez, Mario M Gómez, Manuel ![]() Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality. The sensory evaluation revealed that 25% replacement of wheat flour was found to be more acceptable than control sample. Loaf volume, loaf height and specific volume decreased for progressively higher level of maize meal and rice flour. ![]() Loaf weight (g) decreased with progressive increase in the proportion of maize meal but increased when rice flour incorporation was increased. The baking absorption was observed to increase with higher level of maize meal but it decreased when level of rice flour was increased. But the other pasting characters decreased with the higher proportion of rice flour. The pasting temperature increased with increased percentage of rice flour and maize meal. The proximate analysis, pasting properties, bread making qualities of raw materials and sensory evaluation of the bread samples were determined. Rice (Oryza sativa) flour and maize (Zea mays) meal substitution in wheat (Triticum aestivum) flour, from 0 to 100% each, for the production of bread was investigated. Rai, Sweta Kaur, Amarjeet Singh, Baljit Minhas, K S Quality characteristics of bread produced from wheat, rice and maize flours. ![]()
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