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

Abstract

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 No. 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

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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