Relation of cooked rice texture to starch structure and physicochemical properties under different nitrogen managements
文献类型： 外文期刊
作者： Xiong, Ruoyu 1 ; Tan, Xueming 1 ; Yang, Taotao 3 ; Pan, Xiaohua 1 ; Zeng, Yongjun 1 ; Huang, Shan 1 ; Shang, Qingyin 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, Jiangxi 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： Indica rice; Moderate panicle nitrogen fertilizer; Starch multi-level structures; Physicochemical properties; Textural properties
期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：10.723； 五年影响因子：9.964 ）
ISSN： 0144-8617
年卷期： 2022 年 295 卷
页码：
收录情况： SCI
摘要： 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 alpha-1,6 linkage, relative crystallinity, protein content, enthalpy of gelatinization (delta H-gel), peak viscosity, breakdown and stickiness exhibited the opposite trends. N3 treatment significantly increased delta H-gel 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.
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