华南地区不同光肥和氮肥条件下软质粳稻淀粉和蛋白质组成、形态结构差异及其对食性的影响

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-02-04 DOI:10.1016/j.foodchem.2025.143204

Zhongtao Ma , Jianghui Yu , Xi Chen , Jiale Cao , Ying Zhu , Guodong Liu , Guangyan Li , Fangfu Xu , Qun Hu , Hongcheng Zhang , Haiyan Wei

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引用次数: 0

摘要

本研究探讨了不同光肥和氮肥条件下粳稻淀粉和蛋白质组成、形态结构的差异及其对粳稻食用品质的影响。结果表明，光照减少和施穗肥导致总淀粉含量降低，长链支链淀粉、蛋白质（尤其是谷蛋白）和β-片的含量增加，且在光照50% %以下施穗肥效果更为明显。RVA、rf - nmr和流变仪数据表明，上述淀粉和蛋白质的变化不利于大米蒸煮过程中的水分迁移和淀粉糊化，从而形成高强度的大米凝胶网络。最终，煮熟的米饭口感很差。综上所述，光照的减少和穗肥的施用都降低了大米的食用品质，并且这两个因素的共同作用进一步降低了煮熟大米的口感。50% %光照对淀粉、蛋白质和食性品质的影响大于穗肥。

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Differences in starch and protein composition, morphological and structure, and their impacts on eating quality of soft japonica rice under different light and nitrogen fertilizer conditions in southern China

This study explores the differences in starch and protein composition, morphological and structure, and their impacts on soft japonica rice eating quality under different light and nitrogen fertilizer conditions. Results showed that decreased light and applied panicle fertilize resulted in a decreased in total starch, accompanied by an increased in long-chain amylopectin, protein, particularly glutelin, and β-sheet, with these effects being more pronounced when panicle fertilizer was applied under 50 % light. RVA, LF-NMR and Rheometer date showed that aforementioned changes in starch and protein were detrimental to water migration and starch gelatinization during rice cooking, resulting in a high-strength rice gel network. Ultimately, cooked rice exhibited poor taste. In conclusion, decreased light and applied panicle fertilize both degrade rice eating quality, and the combined effect of these two factors further diminishes cooked rice taste. Furthermore, 50 % light had a greater impact on starch, protein and eating quality than panicle fertilize.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.