氮素水平对北方优良食味粳米品质及精碾磨粉颗粒特性的影响

doi:10.3724/SP.J.1006.2025.42019

作物学报 ›› 2025, Vol. 51 ›› Issue (2): 503-515.doi: 10.3724/SP.J.1006.2025.42019

氮素水平对北方优良食味粳米品质及精碾磨粉颗粒特性的影响

闫秉春(), 万雪, 钟敏, 刘宇奇, 赵艳泽, 姜红芳, 刘雅, 刘惠玲, 马沁春, 高继平(), 张文忠()

沈阳农业大学水稻研究所 / 北方粳稻育种栽培技术国家地方联合工程实验室 / 农业农村部东北水稻生物学与遗传育种重点实验室, 辽宁沈阳 110866

收稿日期:2024-04-18 接受日期:2024-09-18 出版日期:2025-02-12 网络出版日期:2024-10-10
通讯作者: *高继平, E-mail: jipinggao@syau.edu.cn; 张文忠, E-mail: zwzhong1@syau.edu.cn
作者简介:E-mail: 2021200069@stu.syau.edu.cn
基金资助:
国家重点研发计划项目(2023YFD2301603);国家自然科学基金项目(31501250);辽宁省“兴辽英才计划”项目(XLYC2002073);辽宁省“兴辽英才计划”项目(XLYC2007169)

Effects of nitrogen levels on quality and fine grinding powder characteristics of northern japonica rice

YAN Bing-Chun(), WAN Xue, ZHONG Min, LIU Yu-Qi, ZHAO Yan-Ze, JIANG Hong-Fang, LIU Ya, LIU Hui-Ling, MA Qin-Chun, GAO Ji-Ping(), ZHANG Wen-Zhong()

Rice Research Institute, Shenyang Agricultural University / Northern Japonica Rice Breeding and Cultivation Technology National and Local Joint Engineering Laboratory / Northeast Key Laboratory of Rice Biology and Genetic Breeding, Ministry of Agriculture and Rural Affairs, Shenyang 110866, Liaoning, China

Received:2024-04-18 Accepted:2024-09-18 Published:2025-02-12 Published online:2024-10-10
Contact: *E-mail: jipinggao@syau.edu.cn; E-mail: zwzhong1@syau.edu.cn
Supported by:
National Key Research and Development Program(2023YFD2301603);National Natural Science Foundation of China(31501250);Liaoning Revitalization Talents Program(XLYC2002073);Liaoning Revitalization Talents Program(XLYC2007169)

摘要/Abstract

摘要： 为探究氮素对粳米食味品质、营养品质和精碾磨粉特性的影响, 以不同食味粳稻品种沈农9816、秋田小町、北粳3号和盐粳476为试验材料, 设置0 kg hm^-2 (N0)、50 kg hm^-2 (N1)、100 kg hm^-2 (N2)和200 kg hm^-2 (N3) 4个氮素水平, 研究了氮素水平对不同食味稻米品质与精碾磨粉颗粒形态特征的影响及其相互关系。结果表明: (1) 稻米食味值表现为秋田小町>盐粳476>北粳3号>沈农9816, 在不同氮素水平下表现一致。(2) 随着氮素水平的提高, 除秋田小町外, 不同粳稻品种的食味品质(蒸煮食味值、外观、黏度、胶稠度)、支链淀粉A链、B1链含量均显著降低, 硬度、直链淀粉含量和蛋白组分含量显著提高; 峰值黏度、热浆黏度、最终黏度呈降低趋势, 崩解值、消减值、糊化温度受氮素影响较小; 精碾磨粉表面由光滑变为粗糙, 颗粒粒径变大、数量增多呈堆积状, 并伴随裂痕和空隙现象发生。(3) 相关分析表明, 氮素水平与与蒸煮食味品质(黏度、外观和食味值)、RVA特征值谱(峰值黏度、热浆黏度、最终黏度)均呈极显著负相关, 但与硬度及精碾磨粉表面颗粒粒径呈极显著正相关; 精碾磨粉表面颗粒粒径与蒸煮食味品质(食味值、外观)、RVA特征值谱(黏度、峰值黏度、热浆黏度及最终黏度)呈极显著负相关, 但与硬度呈显著正相关。综合来看, 食味值高的品种对氮素响应较弱, 且精碾磨粉表面特性稳定, 进而保证了其食味品质的稳定性。

关键词: 食味品质, 淀粉含量, 蛋白组分, 精碾磨粉, 颗粒粒径, 氮素

Abstract:

The objective of this study was to investigate the effects of nitrogen application on the eating quality, nutritional quality, and milling characteristics of japonica rice. Four rice varieties were analyzed: Shennong 9816, Akita-Komachi, Beijing 3, and Yanjing 476. Four nitrogen levels were applied: 0 kg hm^-2 (N0), 50 kg hm^-2 (N1), 100 kg hm^-2 (N2), and 200 kg hm^-2 (N3), to assess their impact on rice quality and the grain morphology of finely milled rice. The results showed that the eating quality of Akita-Komachi was superior to that of Yanjing 476, Beijing 3, and Shennong 9816, and this superiority remained consistent across different nitrogen levels. As nitrogen levels increased, the eating quality (cooking taste value, appearance, viscosity, gel consistency), as well as the distribution of amylopectin A chain and B1 chain content, significantly decreased across all japonica rice varieties. Meanwhile, hardness, amylose content, and protein content significantly increased. Peak viscosity, holding viscosity, and final viscosity decreased with increasing nitrogen levels, although nitrogen had less impact on breakdown, setback, and pasting temperature. Furthermore, the surface texture of the fine milled rice powder transitioned from smooth to rough with increasing nitrogen levels, accompanied by larger particle size, more particles, and the appearance of cracks and voids. Correlation analysis revealed a significant negative correlation between nitrogen levels and cooking quality traits (viscosity, appearance, cooking taste value) as well as RVA (Rapid visco analyzer) profile values (peak viscosity, holding viscosity, final viscosity). In contrast, nitrogen levels were positively correlated with hardness and the surface particle size of the fine milled powder. Surface particle size was negatively correlated with cooking quality traits (cooking taste value, appearance) and RVA profile values (viscosity, peak viscosity, holding viscosity, and final viscosity), but positively correlated with hardness. In conclusion, rice varieties with higher food taste values demonstrated a weaker response to nitrogen, particularly in terms of fine milling powder surface characteristics.

Key words: eating quality, starch content, protein component, fine grinding powder, surface particle size, nitrogen

闫秉春, 万雪, 钟敏, 刘宇奇, 赵艳泽, 姜红芳, 刘雅, 刘惠玲, 马沁春, 高继平, 张文忠. 氮素水平对北方优良食味粳米品质及精碾磨粉颗粒特性的影响[J]. 作物学报, 2025, 51(2): 503-515.

YAN Bing-Chun, WAN Xue, ZHONG Min, LIU Yu-Qi, ZHAO Yan-Ze, JIANG Hong-Fang, LIU Ya, LIU Hui-Ling, MA Qin-Chun, GAO Ji-Ping, ZHANG Wen-Zhong. Effects of nitrogen levels on quality and fine grinding powder characteristics of northern japonica rice[J]. Acta Agronomica Sinica, 2025, 51(2): 503-515.

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处理 Treatment	品种 Cultivar	A 链含量 A chain content (%)	B1 链含量 B1 chain content (%)
N0	沈农9816 Shennong 9816	24.86±0.36 c	40.42±0.42 c
	秋田小町Akita-Komachi	27.65±0.15 a	47.08±0.38 a
	北粳3号Beijing 3	25.46±0.23 b	42.44±0.24 b
	盐粳476 Yanjing 476	26.97±0.34 a	46.56±0.19 a
N1	沈农9816 Shennong 9816	23.56±0.42 d	37.42±0.47 c
	秋田小町Akita-Komachi	26.51±0.15 a	43.56±0.19 a
	北粳3号Beijing 3	24.48±0.14 c	41.44±0.07 b
	盐粳476 Yanjing 476	25.35±0.67 b	43.08±0.38 a
N2	沈农9816 Shennong 9816	22.47±0.22 c	36.63±0.12 c
	秋田小町Akita-Komachi	25.66±0.42 a	42.74±0.11 a
	北粳3号Beijing 3	23.39±0.14 c	40.87±0.54 b
	盐粳476 Yanjing 476	24.41±0.63 b	42.03±0.23 a
N3	沈农9816 Shennong 9816	21.35±0.13 d	34.70±1.44 c
	秋田小町Akita-Komachi	25.24±0.50 a	42.51±0.08 a
	北粳3号Beijing 3	22.19±0.02 c	37.32±0.43 b
	盐粳476 Yanjing 476	24.15±0.74 b	41.46±0.11 ab
方差分析 ANOVA	氮素水平Nitrogen level (N)	**	**
	品种Cultivar (C)	**	**
	氮素水平×品种 N×C	ns	ns

处理 Treatment	品种 Cultivar	清蛋白 Albumin	球蛋白 Globulin	醇溶蛋白 Gliadin	谷蛋白 Glutenin
N0	沈农9816 Shennong 9816	0.42±0.02 a	0.51±0.01 b	0.61±0.01 a	3.03±0.07 b
	秋田小町Akita-Komachi	0.26±0.19 c	0.52±0.08 b	0.63±0.01 a	3.04±0.08 b
	北粳3号Beijing 3	0.36±0.01 b	0.57±0.01 a	0.56±0.03 b	3.17±0.19 a
	盐粳476 Yanjing 476	0.33±0.05 b	0.54±0.02 b	0.62±0.02 a	3.04±0.08 b
N1	沈农9816 Shennong 9816	0.50±0.03 a	0.68±0.03 a	0.82±0.01 a	3.85±0.05 b
	秋田小町Akita-Komachi	0.29±0.05 b	0.53±0.01 b	0.66±0.01 c	3.31±0.10 c
	北粳3号Beijing 3	0.47±0.01 a	0.68±0.04 a	0.72±0.03 b	3.94±0.17 a
	盐粳476 Yanjing 476	0.37±0.01 b	0.60±0.01a b	0.65±0.04 c	3.71±0.05 b
N2	沈农9816 Shennong 9816	0.59±0.03 a	0.69±0.01 ab	1.06±0.03 a	4.37±0.10 b
	秋田小町Akita-Komachi	0.30±0.02 b	0.64±0.02 b	0.78±0.05 b	3.89±0.12 c
	北粳3号Beijing 3	0.51±0.02 a	0.71±0.05 a	1.07±0.21 a	4.83±0.08 a
	盐粳476 Yanjing 476	0.38±0.01 b	0.68±0.05 ab	0.67±0.01 c	4.41±0.17 b
N3	沈农9816 Shennong 9816	0.62±0.02 a	0.77±0.03 a	1.14±0.05 a	4.89±0.10 b
	秋田小町 Akita-Komachi	0.36±0.03 c	0.68±0.02 b	0.89±0.12 b	4.32±0.09 c
	北粳3号Beijing 3	0.68±0.06 a	0.82±0.01 a	1.27±0.14 a	5.12±0.08 a
	盐粳476 Yanjing 476	0.45±0.01 b	0.71±0.02 b	0.78±0.06 c	4.76±0.07 b
方差分析 ANOVA	氮素水平 Nitrogen level (N)	**	**	**	**
	品种Cultivar (C)	**	**	**	**
	氮素水平×品种N×C	ns	ns	**	**

氮素水平对北方优良食味粳米品质及精碾磨粉颗粒特性的影响

Effects of nitrogen levels on quality and fine grinding powder characteristics of northern japonica rice

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