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Proteomics in Foods pp 379–397Cite as

Proteomics and Applications to Food Science in Rice

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Part of the book series: Food Microbiology and Food Safety ((RESDEV,volume 2))

Abstract

The major purpose of rice cultivation is to produce the high-quality and high-yield grains that are consumed as the staple food in Asia especially in the southeast area. In addition, seeds also play a central role in rice life cycle. Acquiring high-quality viable seeds is a prerequisite for rice cultivation. Not surprisingly, study about rice seed especially grain filling and seed germination is one of the hot areas in rice biology. Furthermore, uncovering the regulatory mechanism of rice grain filling and seed germination is also important for rice breeding and production. With the advent of proteomic technologies, large-scale protein profiling has been applied to elucidate the mechanism of these two complex processes, which showed that the regulation happened in different pathways at different levels. Abiotic stresses including drought, flood, high or low temperature, and salinity will seriously affect the grain filling process and hence decrease the yield and quality, and they can also inhibit rice seed germination. In this review, we summarize rice seed proteomics and rice proteomics against environmental stress. And we also discuss future perspectives of food science in rice.

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Abbreviations

ABA:

Abscisic acid

GA:

Gibberellic acid

TCA:

Tricarboxylic acid

ROS:

Reactive oxygen species

JA:

Jasmonic acid

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Authors and Affiliations

  1. Key Laboratory of Plant Germplasm Enhancement and Speciality Agriculture, Wuhan Botanical Garden, Chinese Academy of Science, Wuhan, 430074, China

    Pingfang Yang

  2. Rice Research Institute of Iran-Deputy of Mazandaran, Amol, 46191-91951, Iran

    Mohammad-Zaman Nouri

  3. National Institute of Crop Science, 2-1-18 Kannondai, Tsukuba, 305-8518, Japan

    Setsuko Komatsu

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  1. Pingfang Yang
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  2. Mohammad-Zaman Nouri
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  3. Setsuko Komatsu
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Correspondence to Setsuko Komatsu .

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Editors and Affiliations

  1. , Department of Food Science, Instituto de Agroquimica y Tecnologia de, Avenue Agustin Escardino 7, Paterna, 46980, Valencia, Spain

    Fidel Toldrá

  2. , Department of Applied Engineering Scienc, University College Ghent, Schoonmeersstraat 52, Gent, B9000, Belgium

    Leo M. L. Nollet

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Yang, P., Nouri, MZ., Komatsu, S. (2013). Proteomics and Applications to Food Science in Rice. In: Toldrá, F., Nollet, L. (eds) Proteomics in Foods. Food Microbiology and Food Safety, vol 2. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-5626-1_20

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