为了明确直播条件下软米粳稻与常规粳稻食味品质与淀粉结构差异特征及其对氮肥和密度的响应变化。本研究以软米粳稻南粳9108和常规粳稻丰粳3227为供试材料,设置3个施氮量(0、150和300 kg hm^(-2))和3个密度(90×10^(4)、180×10...为了明确直播条件下软米粳稻与常规粳稻食味品质与淀粉结构差异特征及其对氮肥和密度的响应变化。本研究以软米粳稻南粳9108和常规粳稻丰粳3227为供试材料,设置3个施氮量(0、150和300 kg hm^(-2))和3个密度(90×10^(4)、180×10^(4)和360×10^(4)hm^(-2)),研究施氮量和密度及其互作对水稻食味品质和淀粉结构的影响。结果表明,与常规粳稻相比,软米粳稻直链淀粉含量低,蛋白质含量低,胶稠度长,米饭硬度低和黏度大,淀粉RVA谱中崩解值大、消减值小和糊化温度低,淀粉相对结晶度、有序度和峰强度较高,而片层距离较短,稻米食味品质优。随着施氮量增加,稻米直链淀粉含量降低,蛋白质含量提高,胶稠度变短,米饭硬度增加,稻米食味值下降。相关分析表明,施氮量与蛋白质含量和硬度呈极显著正相关,与米饭食味值、黏度、峰值黏度、热浆黏度、最终黏度和片层距离呈极显著负相关。而密度与稻米食味品质和淀粉结构相关指标均无显著相关性。展开更多
Three cultivars of Japonica rice:hybrid Japonica rice,inbred Japonica rice and soft Japonica rice,were used to study the effects of recommended nitrogen fertilizer on grain quality including milling,appearance,nutriti...Three cultivars of Japonica rice:hybrid Japonica rice,inbred Japonica rice and soft Japonica rice,were used to study the effects of recommended nitrogen fertilizer on grain quality including milling,appearance,nutrition,cooking and eating quality,pasting property and their relationships in direct seeding rice.Recommended nitrogen fertilizer improved the brown rice rate,the milled rice rate,and the protein content;increased the chalky grain rate and the chalkiness,and reduced the amylose content,palatability and pasting viscosity.The nitrogen fertilizer caused the appearance,the cooking and the eating quality to deteriorate.Lower amylose content and protein content were found in soft Japonica rice compared to those in hybrid Japonica or inbred Japonica rice under the condition of the recommended rate of nitrogen fertilizer,contributing to high cooking and eating quality.Correlation analysis indicated that palatability was negatively correlated with amylose content,protein content,hardness and gelatinization temperature,and was positively correlated with stickiness,peak viscosity and breakdown.Therefore,the decreased amylose and protein content of the soft Japonica rice cultivar planted under the condition of the recommended rate of nitrogen fertilizer is beneficial to achieving high taste quality.展开更多
文摘为了明确直播条件下软米粳稻与常规粳稻食味品质与淀粉结构差异特征及其对氮肥和密度的响应变化。本研究以软米粳稻南粳9108和常规粳稻丰粳3227为供试材料,设置3个施氮量(0、150和300 kg hm^(-2))和3个密度(90×10^(4)、180×10^(4)和360×10^(4)hm^(-2)),研究施氮量和密度及其互作对水稻食味品质和淀粉结构的影响。结果表明,与常规粳稻相比,软米粳稻直链淀粉含量低,蛋白质含量低,胶稠度长,米饭硬度低和黏度大,淀粉RVA谱中崩解值大、消减值小和糊化温度低,淀粉相对结晶度、有序度和峰强度较高,而片层距离较短,稻米食味品质优。随着施氮量增加,稻米直链淀粉含量降低,蛋白质含量提高,胶稠度变短,米饭硬度增加,稻米食味值下降。相关分析表明,施氮量与蛋白质含量和硬度呈极显著正相关,与米饭食味值、黏度、峰值黏度、热浆黏度、最终黏度和片层距离呈极显著负相关。而密度与稻米食味品质和淀粉结构相关指标均无显著相关性。
文摘Three cultivars of Japonica rice:hybrid Japonica rice,inbred Japonica rice and soft Japonica rice,were used to study the effects of recommended nitrogen fertilizer on grain quality including milling,appearance,nutrition,cooking and eating quality,pasting property and their relationships in direct seeding rice.Recommended nitrogen fertilizer improved the brown rice rate,the milled rice rate,and the protein content;increased the chalky grain rate and the chalkiness,and reduced the amylose content,palatability and pasting viscosity.The nitrogen fertilizer caused the appearance,the cooking and the eating quality to deteriorate.Lower amylose content and protein content were found in soft Japonica rice compared to those in hybrid Japonica or inbred Japonica rice under the condition of the recommended rate of nitrogen fertilizer,contributing to high cooking and eating quality.Correlation analysis indicated that palatability was negatively correlated with amylose content,protein content,hardness and gelatinization temperature,and was positively correlated with stickiness,peak viscosity and breakdown.Therefore,the decreased amylose and protein content of the soft Japonica rice cultivar planted under the condition of the recommended rate of nitrogen fertilizer is beneficial to achieving high taste quality.
