Chinese Journal OF Rice Science ›› 2024, Vol. 38 ›› Issue (1): 57-71.DOI: 10.16819/j.1001-7216.2024.230209
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YONG Mingling1,2, YE Miao1,2, ZHANG Yu1,2, TAO Yu1,2, NI Chuan1,2, KANG Yuying1,2, ZHANG Zujian1,2,*()
Received:
2023-02-28
Revised:
2023-03-17
Online:
2024-01-10
Published:
2024-01-16
Contact:
* email: 雍明玲1,2, 叶苗1,2, 张雨1,2, 陶钰1,2, 倪川1,2, 康钰莹1,2, 张祖建1,2,*()
通讯作者:
* email: 基金资助:
YONG Mingling, YE Miao, ZHANG Yu, TAO Yu, NI Chuan, KANG Yuying, ZHANG Zujian. Rice Starch Structure and Physicochemical Properties of Good Taste japonica Rice Varieties and Their Regulations by Nitrogen[J]. Chinese Journal OF Rice Science, 2024, 38(1): 57-71.
雍明玲, 叶苗, 张雨, 陶钰, 倪川, 康钰莹, 张祖建. 不同食味水稻品种稻米淀粉结构与理化特性及其对氮素响应的差异[J]. 中国水稻科学, 2024, 38(1): 57-71.
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URL: http://www.ricesci.cn/EN/10.16819/j.1001-7216.2024.230209
处理 | 品种 | 外观 | 硬度 | 黏度 | 平衡度 | 食味值 |
---|---|---|---|---|---|---|
Treatment | Cultivar | Appearance | Hardness | Viscosity | Balance degree | Taste value |
N1 | 金香玉1号 Jinxiangyu 1 | 8.0±0.1 a | 5.8±0.1 c | 8.3±0.2 a | 8.2±0.1 a | 80±1.0 a |
武育粳3号 Wuyujing 3 | 6.8±0.2 b | 6.4±0.1 b | 7.5±0.3 b | 7.4±0.2 b | 75±1.5 b | |
武密粳 Wumijing | 4.8±0.2 c | 7.1±0.2 a | 5.1±0.1 c | 4.8±0.2 c | 61±1.0 c | |
淮稻5号 Huaidao 5 | 4.3±0.3 c | 7.3±0.3 a | 4.5±0.4 c | 4.4±0.2 d | 56±2.5 d | |
N2 | 金香玉1号 Jinxiangyu 1 | 7.7±0.1 a | 6.1±0.2 c | 7.9±0.1 a | 7.7±0.1 a | 77±0.6 a |
武育粳3号 Wuyujing 3 | 6.7±0.2 b | 6.6±0.2 b | 6.8±0.2 b | 6.6±0.1 b | 72±1.0 b | |
武密粳 Wumijing | 4.1±0.2 c | 7.5±0.2 a | 4.1±0.2 c | 4.1±0.1 c | 57±2.3 c | |
淮稻5号 Huaidao 5 | 3.7±0.2 d | 7.8±0.2 a | 3.9±0.1 c | 3.9±0.1 c | 53±1.5 d | |
N3 | 金香玉1号 Jinxiangyu 1 | 6.7±0.3 a | 6.2±0.1 b | 7.2±0.2 a | 7.3±0.2 a | 74±1.2 a |
武育粳3号 Wuyujing 3 | 6.3±0.1 b | 6.9±0.2 b | 6.7±0.2 a | 6.5±0.2 b | 69±1.0 b | |
武密粳 Wumijing | 3.6±0.1 c | 7.9±0.4 a | 3.6±0.3 b | 3.5±0.2 c | 53±2.1 c | |
淮稻5号 Huaidao 5 | 2.7±0.4 d | 8.2±0.1 a | 3.3±0.2 b | 2.9±0.2 d | 48±1.5 d | |
方差分析 Analysis of variance | 氮素水平Nitrogen level (N) | ** | ** | ** | ** | ** |
品种 Cultivar (C) | ** | ** | ** | ** | ** | |
氮素水平×品种 N×C | ** | ns | ns | ** | ns |
Table 1. Taste traits of the tested rice varieties at different nitrogen levels.
处理 | 品种 | 外观 | 硬度 | 黏度 | 平衡度 | 食味值 |
---|---|---|---|---|---|---|
Treatment | Cultivar | Appearance | Hardness | Viscosity | Balance degree | Taste value |
N1 | 金香玉1号 Jinxiangyu 1 | 8.0±0.1 a | 5.8±0.1 c | 8.3±0.2 a | 8.2±0.1 a | 80±1.0 a |
武育粳3号 Wuyujing 3 | 6.8±0.2 b | 6.4±0.1 b | 7.5±0.3 b | 7.4±0.2 b | 75±1.5 b | |
武密粳 Wumijing | 4.8±0.2 c | 7.1±0.2 a | 5.1±0.1 c | 4.8±0.2 c | 61±1.0 c | |
淮稻5号 Huaidao 5 | 4.3±0.3 c | 7.3±0.3 a | 4.5±0.4 c | 4.4±0.2 d | 56±2.5 d | |
N2 | 金香玉1号 Jinxiangyu 1 | 7.7±0.1 a | 6.1±0.2 c | 7.9±0.1 a | 7.7±0.1 a | 77±0.6 a |
武育粳3号 Wuyujing 3 | 6.7±0.2 b | 6.6±0.2 b | 6.8±0.2 b | 6.6±0.1 b | 72±1.0 b | |
武密粳 Wumijing | 4.1±0.2 c | 7.5±0.2 a | 4.1±0.2 c | 4.1±0.1 c | 57±2.3 c | |
淮稻5号 Huaidao 5 | 3.7±0.2 d | 7.8±0.2 a | 3.9±0.1 c | 3.9±0.1 c | 53±1.5 d | |
N3 | 金香玉1号 Jinxiangyu 1 | 6.7±0.3 a | 6.2±0.1 b | 7.2±0.2 a | 7.3±0.2 a | 74±1.2 a |
武育粳3号 Wuyujing 3 | 6.3±0.1 b | 6.9±0.2 b | 6.7±0.2 a | 6.5±0.2 b | 69±1.0 b | |
武密粳 Wumijing | 3.6±0.1 c | 7.9±0.4 a | 3.6±0.3 b | 3.5±0.2 c | 53±2.1 c | |
淮稻5号 Huaidao 5 | 2.7±0.4 d | 8.2±0.1 a | 3.3±0.2 b | 2.9±0.2 d | 48±1.5 d | |
方差分析 Analysis of variance | 氮素水平Nitrogen level (N) | ** | ** | ** | ** | ** |
品种 Cultivar (C) | ** | ** | ** | ** | ** | |
氮素水平×品种 N×C | ** | ns | ns | ** | ns |
处理 Treatment | 品种 Cultivar | 直链淀粉含量 Amylose content/% | 胶稠度 Gel consistency/mm | 蛋白质含量 Protein content/% |
---|---|---|---|---|
N1 | 金香玉1号 Jinxiangyu 1 | 11.64±0.67 c | 82±1.0 a | 6.32±0.19 b |
武育粳3号 Wuyujing 3 | 14.93±0.31 b | 81±1.7 a | 6.49±0.17 b | |
武密粳 Wumijing | 18.18±0.14 a | 84±1.2 a | 7.22±0.57 a | |
淮稻5号 Huaidao 5 | 18.63±0.31 a | 78±1.5 b | 7.51±0.51 a | |
N2 | 金香玉1号 Jinxiangyu 1 | 11.05±0.16 d | 81±0.6 a | 7.04±0.08 c |
武育粳3号 Wuyujing 3 | 14.56±0.45 c | 79±1.0 ab | 7.25±0.12 c | |
武密粳 Wumijing | 17.92±0.11 b | 81±3.8 a | 7.57±0.09 b | |
淮稻5号 Huaidao 5 | 18.51±0.08 a | 76±1.2 b | 7.81±0.11 a | |
N3 | 金香玉1号 Jinxiangyu 1 | 10.64±0.75 c | 78±1.5 ab | 7.53±0.22 b |
武育粳3号 Wuyujing 3 | 14.06±0.86 b | 77±1.5 ab | 7.75±0.21 b | |
武密粳 Wumijing | 17.47±0.54 a | 79±3.6 a | 8.34±0.27 a | |
淮稻5号 Huaidao 5 | 18.05±0.43 a | 75±0.6 b | 8.49±0.18 a | |
方差分析 Analysis of variance | 氮素水平Nitrogen level (N) | ** | ** | ** |
品种 Cultivar (C) | ** | ** | ** | |
氮素水平×品种 N×C | ns | ns | ns |
Table 2. Cooking quality of the tested rice varieties at different nitrogen levels.
处理 Treatment | 品种 Cultivar | 直链淀粉含量 Amylose content/% | 胶稠度 Gel consistency/mm | 蛋白质含量 Protein content/% |
---|---|---|---|---|
N1 | 金香玉1号 Jinxiangyu 1 | 11.64±0.67 c | 82±1.0 a | 6.32±0.19 b |
武育粳3号 Wuyujing 3 | 14.93±0.31 b | 81±1.7 a | 6.49±0.17 b | |
武密粳 Wumijing | 18.18±0.14 a | 84±1.2 a | 7.22±0.57 a | |
淮稻5号 Huaidao 5 | 18.63±0.31 a | 78±1.5 b | 7.51±0.51 a | |
N2 | 金香玉1号 Jinxiangyu 1 | 11.05±0.16 d | 81±0.6 a | 7.04±0.08 c |
武育粳3号 Wuyujing 3 | 14.56±0.45 c | 79±1.0 ab | 7.25±0.12 c | |
武密粳 Wumijing | 17.92±0.11 b | 81±3.8 a | 7.57±0.09 b | |
淮稻5号 Huaidao 5 | 18.51±0.08 a | 76±1.2 b | 7.81±0.11 a | |
N3 | 金香玉1号 Jinxiangyu 1 | 10.64±0.75 c | 78±1.5 ab | 7.53±0.22 b |
武育粳3号 Wuyujing 3 | 14.06±0.86 b | 77±1.5 ab | 7.75±0.21 b | |
武密粳 Wumijing | 17.47±0.54 a | 79±3.6 a | 8.34±0.27 a | |
淮稻5号 Huaidao 5 | 18.05±0.43 a | 75±0.6 b | 8.49±0.18 a | |
方差分析 Analysis of variance | 氮素水平Nitrogen level (N) | ** | ** | ** |
品种 Cultivar (C) | ** | ** | ** | |
氮素水平×品种 N×C | ns | ns | ns |
处理 | 品种 | 最高黏度 | 热浆黏度 | 崩解值 | 最终黏度 | 消减值 |
---|---|---|---|---|---|---|
Treatment | Cultivar | Peak viscosity/cP | Hot viscosity/cP | Breakdown/cP | Final viscosity/cP | Setback/cP |
N1 | 金香玉1号 Jinxiangyu 1 | 3447±77 a | 1848±104 a | 1598±128 a | 2792±60 b | −655±27 c |
武育粳3号 Wuyujing 3 | 3322±110 a | 2017±260 a | 1305±169 b | 3009±94 a | −313±19 b | |
武密粳 Wumijing | 3018±96 b | 2163±89 a | 855±8 c | 2863±81 ab | −155±17 a | |
淮稻5号 Huaidao 5 | 2934±105 b | 2097±97 a | 837±12 c | 2811±120 ab | −123±34 a | |
N2 | 金香玉1号 Jinxiangyu 1 | 3436±110 a | 1864±104 c | 1572±44 a | 2791±114 b | −645±25 d |
武育粳3号 Wuyujing 3 | 3266±21 b | 2106±34 a | 1160±14 b | 2977±26 a | −289±13 c | |
武密粳 Wumijing | 2812±61 c | 2011±46 ab | 801±16 c | 2726±41 bc | −86±24 b | |
淮稻5号 Huaidao 5 | 2686±78 d | 1938±50 bc | 749±28 d | 2654±64 c | −32±16 a | |
N3 | 金香玉1号 Jinxiangyu 1 | 3305±178 a | 1973±445 a | 1333±268 a | 2744±139 ab | −562±47 c |
武育粳3号 Wuyujing 3 | 3142±73 a | 2029±54 a | 1113±45 a | 2906±49 a | −235±25 b | |
武密粳 Wumijing | 2688±59 b | 1919±48 a | 769±11 b | 2629±65 b | −59±7 a | |
淮稻5号 Huaidao 5 | 2612±106 b | 1909±114 a | 703±11 b | 2595±102 b | −17±8 a | |
方差分析 Analysis of variance | 氮素水平Nitrogen level (N) | ** | ns | ** | ** | ** |
品种 Cultivar (C) | ** | ns | ** | ** | ** | |
氮素水平×品种 N×C | ns | ns | ns | ns | ns |
Table 3. RVA spectral characteristic values of starch in the tested rice varieties at different nitrogen levels.
处理 | 品种 | 最高黏度 | 热浆黏度 | 崩解值 | 最终黏度 | 消减值 |
---|---|---|---|---|---|---|
Treatment | Cultivar | Peak viscosity/cP | Hot viscosity/cP | Breakdown/cP | Final viscosity/cP | Setback/cP |
N1 | 金香玉1号 Jinxiangyu 1 | 3447±77 a | 1848±104 a | 1598±128 a | 2792±60 b | −655±27 c |
武育粳3号 Wuyujing 3 | 3322±110 a | 2017±260 a | 1305±169 b | 3009±94 a | −313±19 b | |
武密粳 Wumijing | 3018±96 b | 2163±89 a | 855±8 c | 2863±81 ab | −155±17 a | |
淮稻5号 Huaidao 5 | 2934±105 b | 2097±97 a | 837±12 c | 2811±120 ab | −123±34 a | |
N2 | 金香玉1号 Jinxiangyu 1 | 3436±110 a | 1864±104 c | 1572±44 a | 2791±114 b | −645±25 d |
武育粳3号 Wuyujing 3 | 3266±21 b | 2106±34 a | 1160±14 b | 2977±26 a | −289±13 c | |
武密粳 Wumijing | 2812±61 c | 2011±46 ab | 801±16 c | 2726±41 bc | −86±24 b | |
淮稻5号 Huaidao 5 | 2686±78 d | 1938±50 bc | 749±28 d | 2654±64 c | −32±16 a | |
N3 | 金香玉1号 Jinxiangyu 1 | 3305±178 a | 1973±445 a | 1333±268 a | 2744±139 ab | −562±47 c |
武育粳3号 Wuyujing 3 | 3142±73 a | 2029±54 a | 1113±45 a | 2906±49 a | −235±25 b | |
武密粳 Wumijing | 2688±59 b | 1919±48 a | 769±11 b | 2629±65 b | −59±7 a | |
淮稻5号 Huaidao 5 | 2612±106 b | 1909±114 a | 703±11 b | 2595±102 b | −17±8 a | |
方差分析 Analysis of variance | 氮素水平Nitrogen level (N) | ** | ns | ** | ** | ** |
品种 Cultivar (C) | ** | ns | ** | ** | ** | |
氮素水平×品种 N×C | ns | ns | ns | ns | ns |
处理 Treatment | 品种 Cultivar | 起始温度 Onset temperature/℃ | 峰值温度 Peak temperature/℃ | 终止温度 Conclusion temperature/℃ | 糊化焓 Enthalpy of gelatinization /(J·g−1) | 回升焓 Enthalpy of recovery /(J·g−1) | 回升度 Recovery ratio/% |
---|---|---|---|---|---|---|---|
N1 | 金香玉1号 Jinxiangyu 1 | 64.3±0.1 b | 70.1±0.1 c | 76.5±0.6 c | 7.93±0.12 d | 1.55±0.14 b | 19.51±0.02 b |
武育粳3号 Wuyujing 3 | 65.0±0.1 a | 70.8±0.2 b | 76.9±0.4 bc | 8.34±0.23 c | 2.04±0.16 b | 24.48±0.02 b | |
武密粳 Wumijing | 64.4±0.6 b | 70.3±0.1 c | 77.5±0.2 b | 8.67±0.23 b | 2.69±0.36 a | 31.02±0.04 a | |
淮稻5号 Huaidao 5 | 65.3±0.2 a | 72.0±0.1 a | 78.8±0.5 a | 9.21±0.27 a | 2.95±0.37 a | 31.96±0.03 a | |
N2 | 金香玉1号 Jinxiangyu 1 | 64.1±0.1 c | 70.1±0.1 d | 75.9±0.4 c | 8.37±0.19 b | 1.92±0.29 b | 22.92±0.03 c |
武育粳3号 Wuyujing 3 | 65.1±0.2 b | 70.6±0.2 c | 77.3±0.2 b | 8.56±0.36 b | 2.17±0.29 b | 25.50±0.04 bc | |
武密粳 Wumijing | 64.3±0.2 c | 71.1±0.2 b | 77.3±0.6 b | 9.26±0.27 a | 2.89±0.10 a | 31.20±0.02 ab | |
淮稻5号 Huaidao 5 | 65.9±0.3 a | 72.2±0.2 a | 78.8±0.4 a | 9.53±0.35 a | 3.20±0.14 a | 33.58±0.02 a | |
N3 | 金香玉1号 Jinxiangyu 1 | 64.2±0.2 c | 70.3±0.2 d | 76.5±0.4 b | 8.63±0.22 d | 2.01±0.27 b | 23.27±0.03 b |
武育粳3号 Wuyujing 3 | 65.1±0.1 b | 71.0±0.1 c | 77.2±0.4 b | 9.02±0.49 c | 2.25±0.41 b | 24.83±0.03 b | |
武密粳 Wumijing | 64.9±0.3 b | 71.7±0.3 b | 77.1±0.7 b | 9.60±0.20 b | 3.14±0.35 a | 32.71±0.03 a | |
淮稻5号 Huaidao 5 | 65.9±0.1 a | 73.3±0.2 a | 79.0±0.2 a | 10.01±0.17 a | 3.37±0.33 a | 33.67±0.04 a | |
方差分析Analysis of variance | 氮素水平N level (N) | * | ** | ns | ** | * | ns |
品种 Cultivar (C) | ** | ** | ** | ** | ** | ** | |
氮素水平×品种 N×C | ns | ** | ns | ns | ns | ns |
Table 4. Thermodynamic characteristic values of starch in the tested rice varieties at different nitrogen levels.
处理 Treatment | 品种 Cultivar | 起始温度 Onset temperature/℃ | 峰值温度 Peak temperature/℃ | 终止温度 Conclusion temperature/℃ | 糊化焓 Enthalpy of gelatinization /(J·g−1) | 回升焓 Enthalpy of recovery /(J·g−1) | 回升度 Recovery ratio/% |
---|---|---|---|---|---|---|---|
N1 | 金香玉1号 Jinxiangyu 1 | 64.3±0.1 b | 70.1±0.1 c | 76.5±0.6 c | 7.93±0.12 d | 1.55±0.14 b | 19.51±0.02 b |
武育粳3号 Wuyujing 3 | 65.0±0.1 a | 70.8±0.2 b | 76.9±0.4 bc | 8.34±0.23 c | 2.04±0.16 b | 24.48±0.02 b | |
武密粳 Wumijing | 64.4±0.6 b | 70.3±0.1 c | 77.5±0.2 b | 8.67±0.23 b | 2.69±0.36 a | 31.02±0.04 a | |
淮稻5号 Huaidao 5 | 65.3±0.2 a | 72.0±0.1 a | 78.8±0.5 a | 9.21±0.27 a | 2.95±0.37 a | 31.96±0.03 a | |
N2 | 金香玉1号 Jinxiangyu 1 | 64.1±0.1 c | 70.1±0.1 d | 75.9±0.4 c | 8.37±0.19 b | 1.92±0.29 b | 22.92±0.03 c |
武育粳3号 Wuyujing 3 | 65.1±0.2 b | 70.6±0.2 c | 77.3±0.2 b | 8.56±0.36 b | 2.17±0.29 b | 25.50±0.04 bc | |
武密粳 Wumijing | 64.3±0.2 c | 71.1±0.2 b | 77.3±0.6 b | 9.26±0.27 a | 2.89±0.10 a | 31.20±0.02 ab | |
淮稻5号 Huaidao 5 | 65.9±0.3 a | 72.2±0.2 a | 78.8±0.4 a | 9.53±0.35 a | 3.20±0.14 a | 33.58±0.02 a | |
N3 | 金香玉1号 Jinxiangyu 1 | 64.2±0.2 c | 70.3±0.2 d | 76.5±0.4 b | 8.63±0.22 d | 2.01±0.27 b | 23.27±0.03 b |
武育粳3号 Wuyujing 3 | 65.1±0.1 b | 71.0±0.1 c | 77.2±0.4 b | 9.02±0.49 c | 2.25±0.41 b | 24.83±0.03 b | |
武密粳 Wumijing | 64.9±0.3 b | 71.7±0.3 b | 77.1±0.7 b | 9.60±0.20 b | 3.14±0.35 a | 32.71±0.03 a | |
淮稻5号 Huaidao 5 | 65.9±0.1 a | 73.3±0.2 a | 79.0±0.2 a | 10.01±0.17 a | 3.37±0.33 a | 33.67±0.04 a | |
方差分析Analysis of variance | 氮素水平N level (N) | * | ** | ns | ** | * | ns |
品种 Cultivar (C) | ** | ** | ** | ** | ** | ** | |
氮素水平×品种 N×C | ns | ** | ns | ns | ns | ns |
处理 | 品种 | 相对结晶度 |
---|---|---|
Treatment | Cultivar | Relative crystallinity/% |
N1 | 金香玉1号 Jinxiangyu 1 | 29.08±0.15 a |
武育粳3号 Wuyujing 3 | 28.13±0.16 a | |
武密粳 Wumijing | 26.43±0.09 b | |
淮稻5号 Huaidao 5 | 24.67±0.87 c | |
N2 | 金香玉1号 Jinxiangyu 1 | 29.98±1.02 a |
武育粳3号 Wuyujing 3 | 28.40±0.13 ab | |
武密粳 Wumijing | 26.88±0.53 bc | |
淮稻5号 Huaidao 5 | 25.45±0.04 c | |
N3 | 金香玉1号 Jinxiangyu 1 | 30.43±0.56 a |
武育粳3号 Wuyujing 3 | 28.66±0.11 b | |
武密粳 Wumijing | 27.00±1.14 bc | |
淮稻5号 Huaidao 5 | 25.74±0.09 c | |
方差分析 Analysis of variance | 氮素水平Nitrogen level (N) | * |
品种 Cultivar (C) | ** | |
氮素水平×品种 N×C | ns |
Table 5. Relative crystallinity of starch in the tested rice varieties at different nitrogen levels.
处理 | 品种 | 相对结晶度 |
---|---|---|
Treatment | Cultivar | Relative crystallinity/% |
N1 | 金香玉1号 Jinxiangyu 1 | 29.08±0.15 a |
武育粳3号 Wuyujing 3 | 28.13±0.16 a | |
武密粳 Wumijing | 26.43±0.09 b | |
淮稻5号 Huaidao 5 | 24.67±0.87 c | |
N2 | 金香玉1号 Jinxiangyu 1 | 29.98±1.02 a |
武育粳3号 Wuyujing 3 | 28.40±0.13 ab | |
武密粳 Wumijing | 26.88±0.53 bc | |
淮稻5号 Huaidao 5 | 25.45±0.04 c | |
N3 | 金香玉1号 Jinxiangyu 1 | 30.43±0.56 a |
武育粳3号 Wuyujing 3 | 28.66±0.11 b | |
武密粳 Wumijing | 27.00±1.14 bc | |
淮稻5号 Huaidao 5 | 25.74±0.09 c | |
方差分析 Analysis of variance | 氮素水平Nitrogen level (N) | * |
品种 Cultivar (C) | ** | |
氮素水平×品种 N×C | ns |
处理 Treatment | 品种 Cultivar | 溶解度 Solubility/% | 膨胀势 Swelling power/(g·g−1) |
---|---|---|---|
N1 | 金香玉1号 Jinxiangyu 1 | 13.46±0.37 a | 15.10±0.37 a |
武育粳3号 Wuyujing 3 | 12.40±0.81 b | 13.87±0.44 b | |
武密粳 Wumijing | 10.48±0.15 c | 11.95±0.53 c | |
淮稻5号 Huaidao 5 | 9.58±0.30 c | 11.01±0.58 c | |
N2 | 金香玉1号 Jinxiangyu 1 | 12.47±0.89 a | 14.34±0.39 a |
武育粳3号 Wuyujing 3 | 11.48±0.34 a | 13.16±0.32 b | |
武密粳 Wumijing | 9.66±0.47 b | 11.35±0.24 c | |
淮稻5号 Huaidao 5 | 8.81±0.13 b | 10.35±0.31 d | |
N3 | 金香玉1号 Jinxiangyu 1 | 11.96±0.52 a | 13.47±0.63 a |
武育粳3号 Wuyujing 3 | 11.04±0.35 b | 12.75±0.23 a | |
武密粳 Wumijing | 8.68±0.33 c | 10.28±0.60 b | |
淮稻5号 Huaidao 5 | 7.87±0.32 c | 9.77±0.31 b | |
方差分析 Analysis of variance | 氮素水平Nitrogen level (N) | ** | ** |
品种 Cultivar (C) | ** | ** | |
氮素水平×品种 N×C | ns | ns |
Table 6. Solubility and swelling potential of starch in the tested rice varieties at different nitrogen levels.
处理 Treatment | 品种 Cultivar | 溶解度 Solubility/% | 膨胀势 Swelling power/(g·g−1) |
---|---|---|---|
N1 | 金香玉1号 Jinxiangyu 1 | 13.46±0.37 a | 15.10±0.37 a |
武育粳3号 Wuyujing 3 | 12.40±0.81 b | 13.87±0.44 b | |
武密粳 Wumijing | 10.48±0.15 c | 11.95±0.53 c | |
淮稻5号 Huaidao 5 | 9.58±0.30 c | 11.01±0.58 c | |
N2 | 金香玉1号 Jinxiangyu 1 | 12.47±0.89 a | 14.34±0.39 a |
武育粳3号 Wuyujing 3 | 11.48±0.34 a | 13.16±0.32 b | |
武密粳 Wumijing | 9.66±0.47 b | 11.35±0.24 c | |
淮稻5号 Huaidao 5 | 8.81±0.13 b | 10.35±0.31 d | |
N3 | 金香玉1号 Jinxiangyu 1 | 11.96±0.52 a | 13.47±0.63 a |
武育粳3号 Wuyujing 3 | 11.04±0.35 b | 12.75±0.23 a | |
武密粳 Wumijing | 8.68±0.33 c | 10.28±0.60 b | |
淮稻5号 Huaidao 5 | 7.87±0.32 c | 9.77±0.31 b | |
方差分析 Analysis of variance | 氮素水平Nitrogen level (N) | ** | ** |
品种 Cultivar (C) | ** | ** | |
氮素水平×品种 N×C | ns | ns |
Fig. 2. Electron microscopic photographs of rice starch granules at different nitrogen levels. A-D respectively represent Jinxiangyu 1, Wuyujing 3, Wumijing and Huaidao 5; 1-3 respectively represent N1, N2 and N3.
处理 Treatment | 品种 Cultivar | A链含量 A chain content /% | B1链含量 B1 chain content /% | B2链含量 B2 chain content /% | B3链含量 B3 chain content /% |
---|---|---|---|---|---|
N1 | 金香玉1号 Jinxiangyu 1 | 26.51±0.15 a | 43.08±0.38 a | 8.51±0.50 c | 11.13±0.05 d |
武育粳3号 Wuyujing 3 | 25.35±0.67 b | 42.56±0.19 a | 9.83±0.07 b | 13.24±0.07 c | |
武密粳 Wumijing | 24.48±0.14 c | 41.44±0.07 b | 10.10±0.07 ab | 14.09±0.11 b | |
淮稻5号 Huaidao 5 | 21.56±0.42 d | 37.42±0.47 c | 10.30±0.13 a | 14.61±0.11 a | |
N2 | 金香玉1号 Jinxiangyu 1 | 25.66±0.42 a | 42.74±0.11 a | 9.16±0.04 c | 11.77±0.55 c |
武育粳3号 Wuyujing 3 | 24.41±0.63 b | 42.03±0.23 a | 9.89±0.06 b | 13.49±0.02 b | |
武密粳 Wumijing | 23.39±0.14 c | 40.87±0.54 b | 10.31±0.08 a | 14.37±0.06 a | |
淮稻5号 Huaidao 5 | 20.47±0.22 d | 36.63±0.12 c | 10.39±0.05 a | 14.66±0.03 a | |
N3 | 金香玉1号 Jinxiangyu 1 | 25.24±0.50 a | 42.51±0.08 a | 9.36±0.12 c | 12.96±0.42 d |
武育粳3号 Wuyujing 3 | 24.15±0.74 b | 41.46±0.11 ab | 10.03±0.05 b | 13.80±0.22 c | |
武密粳 Wumijing | 23.19±0.02 c | 40.32±0.43 b | 10.38±0.02 a | 14.43±0.12 b | |
淮稻5号 Huaidao 5 | 20.35±0.13 d | 34.70±1.44 c | 10.47±0.04 a | 15.07±0.41 a | |
方差分析 Analysis of variance | 氮素水平Nitrogen level (N) | ** | ** | ** | ** |
品种 Cultivar (C) | ** | ** | ** | ** | |
氮素水平×品种 N×C | ns | ns | ns | * |
Table 7. Distribution ratio of amylopectin chain length of the tested rice varieties at different nitrogen levels.
处理 Treatment | 品种 Cultivar | A链含量 A chain content /% | B1链含量 B1 chain content /% | B2链含量 B2 chain content /% | B3链含量 B3 chain content /% |
---|---|---|---|---|---|
N1 | 金香玉1号 Jinxiangyu 1 | 26.51±0.15 a | 43.08±0.38 a | 8.51±0.50 c | 11.13±0.05 d |
武育粳3号 Wuyujing 3 | 25.35±0.67 b | 42.56±0.19 a | 9.83±0.07 b | 13.24±0.07 c | |
武密粳 Wumijing | 24.48±0.14 c | 41.44±0.07 b | 10.10±0.07 ab | 14.09±0.11 b | |
淮稻5号 Huaidao 5 | 21.56±0.42 d | 37.42±0.47 c | 10.30±0.13 a | 14.61±0.11 a | |
N2 | 金香玉1号 Jinxiangyu 1 | 25.66±0.42 a | 42.74±0.11 a | 9.16±0.04 c | 11.77±0.55 c |
武育粳3号 Wuyujing 3 | 24.41±0.63 b | 42.03±0.23 a | 9.89±0.06 b | 13.49±0.02 b | |
武密粳 Wumijing | 23.39±0.14 c | 40.87±0.54 b | 10.31±0.08 a | 14.37±0.06 a | |
淮稻5号 Huaidao 5 | 20.47±0.22 d | 36.63±0.12 c | 10.39±0.05 a | 14.66±0.03 a | |
N3 | 金香玉1号 Jinxiangyu 1 | 25.24±0.50 a | 42.51±0.08 a | 9.36±0.12 c | 12.96±0.42 d |
武育粳3号 Wuyujing 3 | 24.15±0.74 b | 41.46±0.11 ab | 10.03±0.05 b | 13.80±0.22 c | |
武密粳 Wumijing | 23.19±0.02 c | 40.32±0.43 b | 10.38±0.02 a | 14.43±0.12 b | |
淮稻5号 Huaidao 5 | 20.35±0.13 d | 34.70±1.44 c | 10.47±0.04 a | 15.07±0.41 a | |
方差分析 Analysis of variance | 氮素水平Nitrogen level (N) | ** | ** | ** | ** |
品种 Cultivar (C) | ** | ** | ** | ** | |
氮素水平×品种 N×C | ns | ns | ns | * |
指标 Index | 食味值 Taste value |
---|---|
直链淀粉含量 Amylose content | −0.866** |
胶稠度 Gel consistency | 0.588* |
蛋白质含量 Protein content | −0.861** |
崩解值 Breakdown | 0.965** |
消减值 Setback | −0.949** |
相对结晶度 Relative crystallinity | 0.818** |
回升度 Recovery ratio | −0.832** |
溶解度 Solubility | 0.984** |
膨胀势 Swelling power | 0.983** |
A链含量 A chain content | 0.918** |
B3链含量 B3 chain content | −0.956** |
Table 8. Correlation analysis between eating quality of rice and physicochemical properties of starch.
指标 Index | 食味值 Taste value |
---|---|
直链淀粉含量 Amylose content | −0.866** |
胶稠度 Gel consistency | 0.588* |
蛋白质含量 Protein content | −0.861** |
崩解值 Breakdown | 0.965** |
消减值 Setback | −0.949** |
相对结晶度 Relative crystallinity | 0.818** |
回升度 Recovery ratio | −0.832** |
溶解度 Solubility | 0.984** |
膨胀势 Swelling power | 0.983** |
A链含量 A chain content | 0.918** |
B3链含量 B3 chain content | −0.956** |
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