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Acta Agronomica Sinica ›› 2025, Vol. 51 ›› Issue (2): 503-515.doi: 10.3724/SP.J.1006.2025.42019

• TILLAGE & CULTIVATION·PHYSIOLOGY & BIOCHEMISTRY • Previous Articles     Next Articles

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()   

  1. 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 Online:2025-02-12 Published: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)

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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

Fig. 1

Effects of different nitrogen levels on cooking quality of rice N0, N1, N2, and N3 refer to nitrogen application levels of 0, 50, 100, 200 kg hm-2, respectively. A, B, C, and D are the cooking taste value related characters of Shennong 9816, Akita-Komachi, Bejing 3, and Yanjing 476 under different nitrogen levels, including appearance, hardness, viscosity, amylose, gel consistency, and cooking taste value. Different lowercase letters within the same variety indicate significant differences between nitrogen levels at the 0.05 probability level."

Table 1

RVA spectral characteristic values of starch in the tested rice varieties at different nitrogen levels"

Table 2

Difference of chain length distribution ratio of amylopectin under different nitrogen levels"

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

Table 3

Differences in protein component contents in grains of the tested rice varieties at different nitrogen levels (%)"

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 ** **

Fig. 2

Morphological characteristics of Shennong 9816 rice flour under different nitrogen levels A-D is SEM at N0, N1, N2 and N3 nitrogen levels with a magnification of 500 times, respectively; E-H is SEM at N0, N1, N2, and N3 nitrogen levels with a magnification of 2000 times, respectively; I-L is SEM at N0, N1, N2, and N3 nitrogen levels with a magnification of 5000 times, respectively."

Fig. 3

Morphological characteristics of Akita-Komachi rice flour under different nitrogen levels Treatments are the same as those given in Fig. 2."

Fig. 4

Morphological characteristics of Beijing 3 rice flour under different nitrogen levels Treatments are the same as those given in Fig. 2."

Fig. 5

Morphological characteristics of Yanjing 476 rice flour under different nitrogen levels Treatments are the same as those given in Fig. 2."

Fig. 6

Particle size distribution of rice flour surface of the tested varieties under different nitrogen levels N0, N1, N2, and N3 refer to nitrogen application levels of 0, 50, 100, and 200 kg hm-2, respectively. A-D represents the surface particle size distribution of rice flour from Shennong 9816, Akita-Komachi, Beijing 3, and Yanjing 476, respectively."

Fig. 7

Correlation analysis of nitrogen level with rice quality traits and surface particle size of rice flour The date used in the analysis are from Figs. 1, 2, and 6. * and ** denotes significant correlation coefficients at the P < 0.05 and P < 0.01 probability levels, respectively. Rice quality traits includes nitrogen level, cooking taste value, appearance, hardness, viscosity, peak viscosity, holding strength, final viscosity, and diameter."

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