Chinese Journal OF Rice Science >
Relationship of Grain Protein Content with Cooking and Eating Quality as Affected by Nitrogen Fertilizer at Late Growth Stage for Different Types of Rice Varieties
Received date: 2019-02-18
Revised date: 2019-08-24
Online published: 2019-11-10
【Objective】 The aim of this study is to clarify the relationship of grain protein content with cooking and eating quality in different types of rice varieties and effects of nitrogen fertilizer at late growing stage. 【Method】 Different nitrogen fertilizer levels were applied at heading stage to analyze the relationship between protein and its components contents and cooking and eating quality by using three conventional indica rice varieties and three conventional japonica rice varieties.【Result】 Regardless of indica or japonica, nitrogen fertilizer application at late growth stage significantly increased the protein content of rice, and the response to nitrogen fertilizer significantly varied with varieties, with nitrogen fertilizer exerting much greater effects than varieties. The four components contents all increased significantly with rising nitrogen fertilizer level at late growing stage, and gliadin and glutenin contants showed a greater response to nitrogen fertilizer application. With increasing nitrogen fertilizer level, the amylose content decreased and gel consistency was significantly shorter, the peak viscosity, hot viscosity, breakdown and final viscosity of the starch gelatinization characteristic values followed a downward trend, while the consistence and setback showed a upward trend and the taste value decreased significantly. Correlation analysis showed that the total protein content had an extreme significant negative correlation with gel consistency in indica and japonica rice. The protein content of indica rice also had an extreme significant negative association with the taste value (r=-0.975**) and peak viscosity, but was negatively associated with the breakdown, and positively or significantly positively interrelated with the consistence and setback. The protein content of japonica rice was negatively correlated with the taste value (r=-0.923**) and breakdown at extremely significant level, and was significantly negatively correlated with the peak viscosity, and the relationship with the consistence and setback was basically the same as that of indica rice. The taste value of indica rice and japonica rice were all negatively related to globulin, gliadin and glutenin contents at extremely significant level, and albumin accounted for the smallest proportion, which was negatively correlated with the taste value at extremely significant level for indica rice, while had no significant correlation in japonica rice.【Conclusion】 The rising nitrogen fertilizer level at late growing stage significantly increased the protein and its components contents of rice. The increasement of protein content significantly degraded the cooking quality and palatability of rice. At the same time, the augment of four protein components would also deteriorated the taste of rice to varying degrees, especially for globulin and gliadin, the negative effect of glutenin could not be ignored especially in indica varieties.
Key words： rice; subspecies; nitrogen; protein; cooking and eating quality; RVA viscosity
Lü SHI, Xinyue ZHANG, Huiyan SUN, Xianmei CAO, Jian LIU, Zujian ZHANG . Relationship of Grain Protein Content with Cooking and Eating Quality as Affected by Nitrogen Fertilizer at Late Growth Stage for Different Types of Rice Varieties[J]. Chinese Journal OF Rice Science, 2019 , 33(6) : 541 -552 . DOI: 10.16819/j.1001-7216.2019.9022
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