scholarly journals Increased Grain Amino Acid Content in Rice with Earthworm Castings

2019 ◽  
Vol 9 (6) ◽  
pp. 1090 ◽  
Author(s):  
Min Huang ◽  
Chunrong Zhao ◽  
Yingbin Zou
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Nutritional Value ◽  
Acid Metabolism ◽  
Amino Acid Content ◽  
Total Amino Acid ◽  
N Content ◽  
Total N ◽  
Rice Grains ◽  
Total Amino Acid Content

Enhancing the nutritional value of rice can improve the health of rice consumers. Grain amino acid content is an important nutritional component. This study was conducted to test the hypothesis that the application of earthworm castings could increase the grain amino acid content in rice. Results showed that total amino acid content in the grain of rice was significantly elevated by applying earthworm castings (17 kg m−2), with an average increase of 8% across four tested rice cultivars. Application of earthworm castings had no significant effect on total nitrogen (N) content but significantly increased the ratio of amino acid to N (total amino acid content/total N content) in rice grains. The results of the present study suggest that application of earthworm castings can increase grain amino acid content in rice by improving the efficiency of the N to amino acid conversion, and highlight that further studies are required to assess the effects of earthworm castings on the amino acid metabolism in rice grains.

Variations in total amino acid content of peanut meal

1973 ◽  
Vol 50 (12) ◽  
pp. 521-523 ◽  
Author(s):  
C. T. Young ◽  
G. R. Waller ◽  
R. O. Hammons
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Amino Acid Content ◽  
Peanut Meal ◽  
Total Amino Acid ◽  
Total Amino Acid Content

The main amino acids in xylem sap of Vitis vinifera L. var. Cabernet Franc during the vegetative cycle. Search for an amino acid marker

OENO One ◽  
1999 ◽  
Vol 33 (2) ◽  
pp. 49
Author(s):  
Corine Larchevêque ◽  
A. Casanova
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Aspartic Acid ◽  
Acid Content ◽  
Xylem Sap ◽  
Amino Acid Content ◽  
Total Amino Acid ◽  
Bud Burst ◽  
Phenological Stage ◽  
Total Amino Acid Content

<p style="text-align: justify;">Numerous studies have been carried out on the vine, must and wine, but few on sap. Main phenological stages i.e. bud burst, the flowering period, veraison and the ripening period have been well described. However, at the present time, no study is available identifying the main amino acids of the xylem sap, at the formentioned periods. Located within the « Graves de Pessac-Léognan » vineyard, the plot area studied has a clayey-chalky soil with a small amount of sand present. The cultivar Cabernet franc was grafted on the Fercal rootstock. Planted in June 1982, the vine was trained with Guyot pruning and no tillage. The density of the plantation was 5.550 vines per ha. Four rows of 21 vines were sampled.</p><p style="text-align: justify;">Analysis of xylem sap, by H.P.L.C., at the four stages, taken from several vintages, showed that the global content of amino acids varied year to year (LARCHEVÊQUE, 1998). The experiment reported on herein was carried out in order to determine both the main amino acids in the xylem sap and to identify a marker amongst them, having the same evolution as that of the global amino acid content from one phenological stage to the next. A pool of eight amino acids, all present in large quantities (about 80 p. cent of total amino acid content), was always noted : asparagine/glutamine, tyrosine, arginine, aspartic acid, glutamic acid, histidine and proline. Concentration levels of these components differed in sap, depending on the vintage, at the same phenological stage. At bud burst, as at the flowering period, the sap had a similar qualitative composition.</p><p style="text-align: justify;">It was noteworthy that aspartic acid evidenced the same evolution that of the total amino acid content (i.e. the same variation in percentage) from one phenological stage to the next. Aspartic acid should therefore be regarded as a « marker » of total amino acid content evolution during the vegetative cycle.</p>

scholarly journals Chemical Composition and Amino Acid Content in Different Genotypes of Wheat Flour

2019 ◽  
Author(s):  
Artiona Laze ◽  
Valentina Arapi ◽  
Evelina Ceca ◽  
Kristi Gusho ◽  
Lato Pezo ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Acid Content ◽  
Amino Acid Content ◽  
Total Amino Acid ◽  
Chemical Parameters ◽  
Chromatography Method ◽  
Total Amino Acid Content ◽  
Organically Grown ◽  
Layer Chromatography

The purpose of this study was to evaluate the chemical parameters and amino acid content in 10 genotypes of soft Albanian wheat organically grown and collected during the summer seasons of 2014. The thin layer chromatography method was used for the identification the content of amino acids and spectrophotometry was used to determine the concentration of indentified amino acids. The results exhibited high protein content (13.73 % - 17.32 %) and relative high content of total amino acid content (6.3 % - 10.9 %). The most abundant of all amino acids was glutamic acid (in all genotypes) and cysteine (PZA 1, PZA 2, PZA 3, PZA 4, PZA 5, PZA 6, PZA 7, and PZA 10).

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