Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China.
Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.
Carbohydr Polym. 2022 Nov 1;295:119882. doi: 10.1016/j.carbpol.2022.119882. Epub 2022 Jul 19.
Nitrogen management, especially panicle nitrogen fertilization (PNF), can affect cooked rice textures by altering starch quality, but the details are unclear. In this study, the starch multi-level structures, physicochemical properties and cooked rice textures of indica under different nitrogen managements were analysed and their internal relations were investigated. With an increase in PNF, large granules, amylopectin short chains, amylose content, thermal temperatures, setback, and hardness first exhibited decreasing trends and then increasing trends, which were relatively lower under moderate PNF (N3), whereas α-1,6 linkage, relative crystallinity, protein content, enthalpy of gelatinization (△H), peak viscosity, breakdown and stickiness exhibited the opposite trends. N3 treatment significantly increased △H and breakdown and decreased setback, hardness and chewiness, suggesting that it might contribute to better starch thermal stability and pasting properties, ultimately improving cooked rice texture. Nitrogen management affected the texture of cooked rice mainly by improving starch multi-level structures, thermal and pasting viscosities.
氮素管理，特别是穗肥施氮（PNF），可以通过改变淀粉品质来影响米饭的质地，但具体细节尚不清楚。本研究分析了不同氮素管理下籼稻淀粉的多层次结构、理化特性和米饭质地，并探讨了它们之间的内在关系。随着 PNF 的增加，大颗粒、支链淀粉短链、直链淀粉含量、热温度、回生、硬度先呈下降趋势，然后呈上升趋势，在中等 PNF（N3）下相对较低，而α-1,6 键、相对结晶度、蛋白质含量、糊化焓（△H）、峰值黏度、崩解和粘性则呈相反趋势。N3 处理显著增加了△H 和崩解，降低了回生、硬度和咀嚼性，表明其可能有助于提高淀粉的热稳定性和糊化特性，最终改善米饭的质地。氮素管理主要通过改善淀粉多层次结构、热和糊化黏度来影响米饭的质地。
