Starch multiscale structure and physicochemical property alterations in high-quality indica rice quality and cooked rice texture under different nitrogen panicle fertilizer applications
文献类型： 外文期刊
作者： Xiong, Ruoyu 1 ; Tan, Xueming 1 ; Yang, Taotao 3 ; Wang, Haixia 1 ; Pan, Xiaohua 1 ; Zeng, Yongjun 1 ; Zhang, Jun 4 ; Zeng, Yanhua 1 ;
作者机构： 1.Jiangxi Agr Univ, Minist Educ, Nanchang 330045, Peoples R China
2.Jiangxi Agr Univ, Key Lab Crop Physiol Ecol & Genet Breeding, Nanchang 330045, Peoples R China
3.Guangdong Acad Agr Sci, Rice Res Inst, Guangzhou 510640, Peoples R China
4.Chinese Acad Agr Sci, Inst Crop Sci, Beijing 100081, Peoples R China
关键词： Nitrogen panicle fertilizer; Starch structures and functionality; Cooked rice texture
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.2； 五年影响因子：7.8 ）
ISSN： 0141-8130
年卷期： 2023 年 252 卷
页码：
收录情况： SCI
摘要： The starch multiscale structure, physiochemical properties, grain quality and cooked rice texture of high-quality early and late indica were analyzed under nitrogen panicle fertilizer (low panicle fertilizer, LPF; middle panicle fertilizer, MPF; high panicle fertilizer, HPF) treatments and their internal relations were investigated. Compared to the MPF treatment, the starch granules in HPF and LPF had more surface-proteins and irregular voids for highquality early and late indica rice cultivars, respectively. Nitrogen panicle fertilization application increased amylopectin medium and long chains as well as protein content, resulting in higher relative crystallinity and gelatinization temperatures. Moderate changes in starch multistructures and physicochemical properties such as branching degree, amylopectin medium chain, and pasting viscosities derived from MPF treatment significantly improved processing, appearance qualities and cooked rice texture. Additionally, the decrease in starch branching, gelatinization temperatures, and granule uniformity along with an increase in large granules, breakdown, and oHgel under MPF treatment were the main reasons for improving rice textural properties.
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