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作物学报 ›› 2023, Vol. 49 ›› Issue (1): 200-210.doi: 10.3724/SP.J.1006.2023.12083

• 耕作栽培·生理生化 • 上一篇    下一篇

氮素穗肥对粳米淀粉特性和结构的影响及其与食用特征的关系

蒋岩1(), 赵灿1, 陈越1, 刘光明1, 赵凌天1, 廖平强1, 王维领1, 许轲1, 李国辉1, 吴文革2,*(), 霍中洋1,*()   

  1. 1江苏省作物遗传生理重点实验室 / 江苏省作物栽培生理重点实验室/ 江苏省粮食作物现代产业技术协同创新中心 / 扬州大学, 江苏扬州225009
    2安徽省农业科学院水稻研究所, 安徽合肥 230001
  • 收稿日期:2021-12-04 接受日期:2022-06-07 出版日期:2023-01-12 网络出版日期:2022-07-05
  • 通讯作者: 吴文革,霍中洋
  • 作者简介:E-mail: mx120200671@yzu.edu.cn
  • 基金资助:
    国家自然科学基金项目(32001469);江苏省重点研发计划项目(BE2020319);江苏省重点研发计划项目(BE2019377);江苏省重点研发计划项目(BE2021361);国家重点研发计划项目(2018YFD0300802);国家现代农业产业技术体系建设专项(Rice, CARS-01-28);扬州大学研究生科研与实践创新计划资助项目(KYCX21_3242);江苏省高校优势学科建设工程资助项目资助

Effects of nitrogen panicle fertilizer application on physicochemical properties and fine structure of japonica rice starch and its relationship with eating quality

JIANG Yan1(), ZHAO Can1, CHEN Yue1, LIU Guang-Ming1, ZHAO Ling-Tian1, LIAO Ping-Qiang1, WANG Wei-Ling1, XU Ke1, LI Guo-Hui1, WU Wen-Ge2,*(), HUO Zhong-Yang1,*()   

  1. 1Jiangsu Key Laboratory of Crop Genetics and Physiology / Jiangsu Key Laboratory of Crop Cultivation and Physiology / Jiangsu Co-innovation Center for Modern Production Technology of Grain Crops / Yangzhou University, Yangzhou 225009, Jiangsu, China
    2Rice Research Institute, Anhui Academy of Agricultural Sciences, Hefei 230001, Anhui, China
  • Received:2021-12-04 Accepted:2022-06-07 Published:2023-01-12 Published online:2022-07-05
  • Contact: WU Wen-Ge,HUO Zhong-Yang
  • Supported by:
    National Natural Science Foundation of China(32001469);Key Research Program of Jiangsu Province(BE2020319);Key Research Program of Jiangsu Province(BE2019377);Key Research Program of Jiangsu Province(BE2021361);National Key Research and Development Program of China(2018YFD0300802);China Agriculture Research System(Rice, CARS-01-28);Postgraduate Research & Practice Innovation Program of Yangzhou University(KYCX21_3242);Priority Academic Program Development of Jiangsu Higher Education Institutions

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摘要：

为研究氮素穗肥对粳米淀粉理化特性和精细结构的影响, 明确粳米食用特征与淀粉特性和结构的关系, 以南粳9108和南粳0212为供试材料, 在相同基蘖肥用量下设置3个穗肥施氮水平(0、45和135 kg N hm-2), 测定了不同处理下粳米的淀粉特性及其结构, 分析了其与食用特征间的关系。施用氮素穗肥降低了粳米食味值, 高氮下差异显著。硬度、弹性、黏性和平衡性的绝对值与总蛋白含量均随穗肥施氮量的增加而提高, 表观直链淀粉含量则与之相反。在淀粉特性和结构方面, 增施氮素穗肥提高了淀粉溶解度、膨胀势、糊化焓、小淀粉颗粒占比、相对结晶度、红外比值(1045/1022 cm-1), 降低了淀粉回生焓、回生度、大淀粉颗粒占比、淀粉平均直径和红外比值(1022/995 cm-1), 高氮影响更趋明显。施用氮素穗肥降低了表观直链淀粉含量, 提高了淀粉表层的有序性和结晶区稳定性, 淀粉粒径变小, 进而阻碍了淀粉膨胀和糊化, 米饭硬度升高, 食用口感变差。适量施用氮素穗肥可实现粳稻优质丰产协同。

关键词: 氮素穗肥, 粳稻, 食味品质, 淀粉理化特性, 淀粉精细结构

Abstract:

To clarify the variations of physicochemical properties and the fine structure of japonica rice starch under different nitrogen panicle fertilizer treatment and to explore the relationship between eating quality and starch properties and structure, three panicle fertilizer nitrogen application levels (0, 45, and 135 kg N hm-2) were set under same basal and tiller fertilizer with Nanjing 9108 and Nanjing 0212 as the materials. Starch properties and structure of japonica rice under different treatments were determined, and the relationship between starch characteristics and eating quality was examined. The result indicated that application of nitrogen panicle fertilizer reduced the eating value of japonica rice, and there was significant difference in the high nitrogen treatment. Hardness, resilience, the absolute value of stickiness and balance, and the total protein content increased as nitrogen application rate were increased, while the apparent amylose content had the opposite trend. In terms of starch properties and structure, application of nitrogen panicle fertilizer increased starch solubility and swelling power, gelatinization enthalpy, small starch granules, relative crystallinity, and infrared ratio of 1045/1022 cm-1, while decreased retrogradation enthalpy and percentage, large starch granules, starch average diameter and infrared ratio of 1022/995 cm-1, and the trend appeared obvious especially under high nitrogen treatment. In conclusion, applying nitrogen panicle fertilizer can reduce the apparent amylose content, improve the surface order of starch and the stability of crystal region, decrease the starch granules size, thereby hindering the starch swelling and gelatinization, leading to the increase of rice hardness, eventually deteriorating the eating quality. Appropriate application of nitrogen panicle fertilizer can realize the coordination of excellent quality and high yield of japonica rice.

Key words: nitrogen panicle fertilizer, japonica rice, eating quality, physicochemical properties of starch, fine structure of starches

图1

2020年试验地水稻生长季平均温度和降雨量"

表1

氮素穗肥对粳稻产量及产量构成要素的影响"

品种
Variety		 处理
Treatment		 有效穗数
Panicles
(×104 hm-2)		 每穗粒数
Grains per
panicle		 千粒重
1000-grain
weight (g)		 结实率
Seed-setting rate (%)		 实际产量
Harvest yield
(t hm-2)
南粳9018
NJ 9108		 CK 293.43±3.83 b 113.32±3.02 b 27.37±0.06 a 95.01±0.59 a 8.55±0.28 b
LN 296.22±2.64 ab 130.82±1.45 a 26.83±0.04 b 94.31±0.67 a 9.49±0.11 a
HN 300.61±2.13 a 133.39±1.23 a 26.76±0.10 b 92.93±0.57 b 9.83±0.03 a
南粳0212
NJ 0212		 CK 297.34±1.78 b 109.24±2.78 c 27.92±0.07 a 94.17±0.61 a 8.59±0.09 b
LN 302.86±2.17 a 126.11±1.95 b 27.55±0.07 b 93.45±0.49 ab 9.34±0.12 a
HN 304.50±1.96 a 130.86±2.09 a 26.85±0.08 c 92.72±0.51 b 9.88±0.21 a

表2

氮素穗肥对粳米食味值和质构特性的影响"

品种
Variety		 处理
Treatment		 食味值
Taste value		 硬度
Hardness (g)		 弹性
Resilience (%)		 黏性
Stickiness (g)		 平衡性
Balance
南粳9018
NJ 9108		 CK 73.97±0.59 a 106.58±11.54 b 0.469±0.003 c -1116.70±17.45 a -0.221±0.008 a
LN 72.93±0.68 a 122.85±10.23 b 0.486±0.002 b -1200.44±6.67 b -0.241±0.011 a
HN 70.67±0.39 b 163.32±6.61 a 0.502±0.004 a -1301.77±33.19 c -0.267±0.003 b
南粳0212
NJ 0212		 CK 59.67±0.50 a 110.94±9.90 b 0.464±0.018 b -990.39±62.08 a -0.138±0.018 a
LN 58.33±0.78 a 130.51±6.33 b 0.489±0.010 b -1078.24±26.53 a -0.164±0.003 b
HN 55.00±0.42 b 161.99±10.84 a 0.535±0.013 a -1231.28±15.41 b -0.186±0.008 b

表3

氮素穗肥对表观直链淀粉、总蛋白含量和淀粉溶解度、膨胀势的影响"

品种
Variety		 处理
Treatment		 表观直链淀粉含量
Apparent amylose
content (%)		 总蛋白含量
Total protein
content (%)		 膨胀势
Swelling power
(g g-1)		 溶解度
Solubility
(%)
南粳9018
NJ 9108		 CK 10.10±0.11 a 7.53±0.06 c 20.63±0.12 c 19.78±0.27 b
LN 9.37±0.05 b 7.76±0.06 b 22.27±0.08 b 22.34±0.33 a
HN 9.07±0.04 c 8.13±0.05 a 23.58±0.34 a 23.10±0.46 a
南粳0212
NJ 0212		 CK 17.64±0.13 a 7.18±0.02 c 17.40±0.51 c 17.58±0.15 b
LN 16.91±0.08 b 7.46±0.01 b 18.84±0.22 b 18.31±0.48 ab
HN 16.71±0.03 b 7.93±0.02 a 20.72±0.17 a 19.22±0.37 a

表4

氮素穗肥对淀粉热力学特性的影响"

品种
Variety		 处理
Treatment		 糊化焓
ΔHgel (J g-1)		 起始温度
T0 (℃)		 峰值温度
TP (℃)		 终止温度
TC (℃)		 回生焓
ΔHret (J g-1)		 回生度
R (%)
南粳9018
NJ 9108		 CK 10.01±0.10 b 60.25±0.35 a 67.90±0.40 a 75.85±0.95 a 2.39±0.08 a 23.86±0.55 a
LN 10.70±0.13 a 59.25±0.15 a 67.70±0.30 a 75.00±0.80 a 1.92±0.03 b 17.93±0.50 b
HN 11.03±0.03 a 60.25±0.25 a 67.95±0.05 a 75.70±0.30 a 1.52±0.09 b 13.82±0.88 c
南粳0212
NJ 0212		 CK 10.40±0.17 c 59.80±0.00 ab 67.65±0.05 a 74.40±0.00 b 2.41±0.07 a 23.14±0.28 a
LN 11.04±0.05 b 58.60±0.20 b 66.80±0.00 b 75.50±0.20 a 2.06±0.03 b 18.66±0.15 b
HN 12.02±0.10 a 60.15±0.25 a 67.65±0.05 a 75.15±0.05 a 1.77±0.03 b 14.76±0.34 c

图2

不同氮素穗肥下淀粉粒径分布图 处理和缩写同表1。"

表5

氮素穗肥对淀粉粒径分布的影响"

品种
Variety		 处理
Treatment		 小淀粉颗粒占比
Small starch
granules
≤ 2 μm (%)		 中淀粉颗粒占比
Middle starch
granules
2-5 μm (%)		 大淀粉颗粒占比Large starch
granules
≥ 5 μm (%)		 体积平均直径
D[4,3]
(μm)		 表面积平均直径
D[3,2]
(μm)
南粳9018
NJ 9108		 CK 20.15±0.14 c 16.25±0.03 b 63.61±0.16 a 5.26±0.02 a 2.83±0.01 a
LN 20.59±0.12 b 18.08±0.03 a 61.33±0.09 c 5.14±0.01 b 2.78±0.01 b
HN 21.60±0.08 a 15.89±0.04 c 62.51±0.05 b 5.16±0.00 b 2.68±0.01 c
南粳0212
NJ 0212		 CK 20.86±0.26 c 19.84±0.81 b 59.31±1.06 a 4.98±0.01 a 2.63±0.00 a
LN 21.48±0.12 b 21.15±0.09 a 57.37±0.04 b 4.93±0.00 b 2.61±0.01 a
HN 22.16±0.16 a 21.31±0.69 a 56.53±0.84 b 4.84±0.00 c 2.53±0.01 b

图3

不同氮素穗肥下淀粉X射线衍射图谱 处理和缩写同表1。"

表6

氮素穗肥对淀粉相对结晶度和红外比例的影响"

品种
Variety		 处理
Treatment		 相对结晶度
Relative crystallinity (%)		 红外比例 Infrared ratio
1045/1022 cm-1 1022/995 cm-1
南粳9018
NJ 9108		 CK 21.19±0.12 c 0.550±0.001 b 1.042±0.002 a
LN 22.24±0.15 b 0.567±0.001 b 1.031±0.001 ab
HN 23.33±0.11 a 0.586±0.006 a 1.024±0.002 b
南粳0212
NJ 0212		 CK 20.88±0.06 c 0.569±0.001 b 1.042±0.002 a
LN 21.48±0.04 b 0.574±0.002 b 1.037±0.003 ab
HN 21.81±0.08 a 0.592±0.001 a 1.027±0.001 b

图4

不同氮素穗肥下淀粉ATR-FTIR光谱 处理和缩写同表1。"

图5

氮素穗肥下粳米食用特征与淀粉特性和结构的Pearson相关性热图 AAC表示表观直链淀粉含量, TPA表示总蛋白含量, SP表示膨胀势, ΔHgel、ΔHret、R分别表示糊化焓、回生焓和回生度, SSG、MSG、LSG、D[4,3]、D[3,2]分别表示小淀粉颗粒占比、中淀粉颗粒占比、大淀粉颗粒占比、体积平均直径和表面积平均直径, RC、1045/1022、1022/995分别表示相对结晶度, 红外比例1045/1022 cm-1和1022/995 cm-1, *表示在P < 0.05水平上显著。"

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