Characterization of eating quality and starch properties of
发布时间：2022-01-13 08:27
To understand the effect of nitrogen（N） fertilizer on rice（Oryza sativa L.） eating and cooking quality（ECQ）. Here, we investigated the ECQ attributes, physicochemical foundation of ECQ, and amylopectin fine structure of two Waxy（Wx） alleles japonica rice cultivars Nanjing 9108（NJ9108） and Huaidao 5（HD5） under four N rates(0, 150, 300, and 450 kg ha–1). Sensory and pasting properties of the two cultivars varied depending on N rates. Compared with the control(0 kg ha–1), the ...
【文章来源】：Journal of Integrative Agriculture. 2020,19(04)SCICSCD
【文章页数】：11 页
【文章目录】：
1. Introduction
2. Materials and methods
2.1. Plant materials and experiment design
2.2. Identification of the Wx alleles of the cultivars NJ9108 and HD5
2.3. White rice kernel,flour,and starch preparation
2.4. Sensory panel and evaluation
2.5. Physicochemical characteristics(PC)measure-ment
2.6. Quantitative reverse transcription polymerase chain reaction(qRT-PCR)analysis
2.7. Statistical analysis of the data
3. Results
3.1. Sensory properties of the two Wx alleles japonica rice cultivars under four N rates
3.2. Pasting properties of flour from the two Wx alleles japonica rice cultivars under four N rates
3.3. Physicochemical characteristics of rice flourin the two Wx alleles japonica rice cultivars under four N rates
3.4. Thermal properties of starch in the two Wx alleles japonica rice cultivars under four N rates
3.5. Chain length distribution(CLD)of amylopectin from the two Wx alleles japonica rice cultivars under four N rates
3.6. Expression profiles of amylopectin synthesisrelated genes in the rice endosperm under four Nrates
4. Discussion
4.1. Excessive nitrogen application decreases rice palatability mainly by reducing the stickiness and retrogradation of the cooked rice
4.2. Excessive nitrogen application decreases rice palatability associated with the increased PC and altered amylopectin CLDs
4.3. The effects of N fertilizer and genotype on amy-lopectin synthesis
5. Conclusion
【参考文献】：
期刊论文
[1]Combined effect of shading time and nitrogen level on grain filling and grain quality in japonica super rice[J]. WEI Hai-yan,ZHU Ying,QIU Shi,HAN Chao,HU Lei,XU Dong,ZHOU Nian-bing,XING Zhi-peng,HU Ya-jie,CUI Pei-yuan,DAI Qi-gen,ZHANG Hong-cheng. Journal of Integrative Agriculture. 2018(11)
[2]利用四引物扩增受阻突变体系PCR技术检测水稻低直链淀粉含量基因Wx-mq[J]. 陈涛,骆名瑞,张亚东,朱镇,赵凌,赵庆勇,周丽慧,姚姝,于新,王才林. 中国水稻科学. 2013(05)
[3]Effects of Nitrogen Application Time on Caryopsis Development and Grain Quality of Rice Variety Yangdao 6[J]. XIONG Fei, WANG Zhong, GU Yun-jie, CHEN Gang, ZHOU Peng (Jiangsu Provincial Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China). Rice Science. 2008(01)
[4]Changes in Cooking and Nutrition Qualities of Grains at Different Positions in a Rice Panicle under Different Nitrogen Levels[J]. DONG Ming-hui, SANG Da-zhi, WANG Peng, WANG Xue-ming, YANG Jian-chang (Key Laboratory of Crop Genetics and Physiology, Jiangsu Province, Yangzhou University, Yangzhou 225009, China). Rice Science. 2007(02)
[5]稻米淀粉RVA谱特征与食用品质的关系[J]. 舒庆尧,吴殿星,夏英武,高明尉,Ａｎｎａ ＭｃＣｌｕｎｇ. 中国农业科学. 1998(03)
本文编号：3586074
【文章来源】：Journal of Integrative Agriculture. 2020,19(04)SCICSCD
【文章页数】：11 页
【文章目录】：
1. Introduction
2. Materials and methods
2.1. Plant materials and experiment design
2.2. Identification of the Wx alleles of the cultivars NJ9108 and HD5
2.3. White rice kernel,flour,and starch preparation
2.4. Sensory panel and evaluation
2.5. Physicochemical characteristics(PC)measure-ment
2.6. Quantitative reverse transcription polymerase chain reaction(qRT-PCR)analysis
2.7. Statistical analysis of the data
3. Results
3.1. Sensory properties of the two Wx alleles japonica rice cultivars under four N rates
3.2. Pasting properties of flour from the two Wx alleles japonica rice cultivars under four N rates
3.3. Physicochemical characteristics of rice flourin the two Wx alleles japonica rice cultivars under four N rates
3.4. Thermal properties of starch in the two Wx alleles japonica rice cultivars under four N rates
3.5. Chain length distribution(CLD)of amylopectin from the two Wx alleles japonica rice cultivars under four N rates
3.6. Expression profiles of amylopectin synthesisrelated genes in the rice endosperm under four Nrates
4. Discussion
4.1. Excessive nitrogen application decreases rice palatability mainly by reducing the stickiness and retrogradation of the cooked rice
4.2. Excessive nitrogen application decreases rice palatability associated with the increased PC and altered amylopectin CLDs
4.3. The effects of N fertilizer and genotype on amy-lopectin synthesis
5. Conclusion
【参考文献】：
期刊论文
[1]Combined effect of shading time and nitrogen level on grain filling and grain quality in japonica super rice[J]. WEI Hai-yan,ZHU Ying,QIU Shi,HAN Chao,HU Lei,XU Dong,ZHOU Nian-bing,XING Zhi-peng,HU Ya-jie,CUI Pei-yuan,DAI Qi-gen,ZHANG Hong-cheng. Journal of Integrative Agriculture. 2018(11)
[2]利用四引物扩增受阻突变体系PCR技术检测水稻低直链淀粉含量基因Wx-mq[J]. 陈涛,骆名瑞,张亚东,朱镇,赵凌,赵庆勇,周丽慧,姚姝,于新,王才林. 中国水稻科学. 2013(05)
[3]Effects of Nitrogen Application Time on Caryopsis Development and Grain Quality of Rice Variety Yangdao 6[J]. XIONG Fei, WANG Zhong, GU Yun-jie, CHEN Gang, ZHOU Peng (Jiangsu Provincial Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China). Rice Science. 2008(01)
[4]Changes in Cooking and Nutrition Qualities of Grains at Different Positions in a Rice Panicle under Different Nitrogen Levels[J]. DONG Ming-hui, SANG Da-zhi, WANG Peng, WANG Xue-ming, YANG Jian-chang (Key Laboratory of Crop Genetics and Physiology, Jiangsu Province, Yangzhou University, Yangzhou 225009, China). Rice Science. 2007(02)
[5]稻米淀粉RVA谱特征与食用品质的关系[J]. 舒庆尧,吴殿星,夏英武,高明尉,Ａｎｎａ ＭｃＣｌｕｎｇ. 中国农业科学. 1998(03)
本文编号：3586074
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