Abstract
The quality and starch properties of rice are significantly affected by nitrogen. The effect of the nitrogen application rate (0, 180, and 230 kg ha−1) on the texture of cooked rice and the hierarchical structure and physicochemical properties of starch was investigated over two years using two japonica cultivars, Bengal and Shendao505. Nitrogen application contributed to the hardness and stickiness of cooked rice, reducing the texture quality. The amylose content and pasting properties decreased significantly, while the relative crystallinity increased with the increasing nitrogen rates, and the starch granules became smaller with an increase in uneven and pitted surfaces. The proportion of short-chain amylopectin rose, and long-chain amylopectin declined, which increased the external short-range order by 1045/1022 cm−1. These changes in hierarchical structure and grain size, regulated by nitrogen rates, synergistically increased the setback viscosity, gelatinization enthalpy and temperature and reduced the overall viscosity and breakdown viscosity, indicating that gelatinization and pasting properties were the result of the joint action of several factors. All results showed that increasing nitrogen altered the structure and properties of starch, eventually resulting in a deterioration in eating quality and starch functional properties. A moderate reduction in nitrogen application could improve the texture and starch quality of rice while not impacting on the grain yield.
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Claims 15
Claim · model-written summary
Nitrogen application increased the hardness and stickiness of cooked rice.
- Taxon
- rice
Oryza sativae0 - Material
- Bengal and Shendao505e7
- Treatment
- Nitrogen applicatione1
- Outcome
- hardness and stickiness of cooked ricee1
- Direction
- increaseinferrede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The quality and starch properties of rice are significantly affected by nitrogen”
e1“Nitrogen application contributed to the hardness and stickiness of cooked rice, reducing the texture quality”
e7“using two japonica cultivars, Bengal and Shendao505”
Claim · model-written summary
Nitrogen application reduced the texture quality of cooked rice.
- Taxon
- riceOryza sativae0
- Material
- Bengal and Shendao505e7
- Treatment
- Nitrogen applicatione1
- Outcome
- texture qualitye1
- Direction
- reducinge1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The quality and starch properties of rice are significantly affected by nitrogen”
e1“Nitrogen application contributed to the hardness and stickiness of cooked rice, reducing the texture quality”
e7“using two japonica cultivars, Bengal and Shendao505”
Claim · model-written summary
Nitrogen application decreased the amylose content and pasting properties of rice significantly.
- Taxon
- riceOryza sativae0
- Material
- Bengal and Shendao505e7
- Treatment
- Nitrogen applicatione1
- Outcome
- amylose content and pasting propertiese2
- Direction
- decreasede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The quality and starch properties of rice are significantly affected by nitrogen”
e1“Nitrogen application contributed to the hardness and stickiness of cooked rice, reducing the texture quality”
e2“The amylose content and pasting properties decreased significantly”
e7“using two japonica cultivars, Bengal and Shendao505”
Claim · model-written summary
Increasing nitrogen rates increased the relative crystallinity of rice starch.
- Taxon
- riceOryza sativae0
- Material
- Bengal and Shendao505e7
- Treatment
- Nitrogen applicatione1
- Outcome
- relative crystallinitye2
- Direction
- increasede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The quality and starch properties of rice are significantly affected by nitrogen”
e1“Nitrogen application contributed to the hardness and stickiness of cooked rice, reducing the texture quality”
e2“the relative crystallinity increased with the increasing nitrogen rates”
e7“using two japonica cultivars, Bengal and Shendao505”
Claim · model-written summary
Increasing nitrogen rates made rice starch granules smaller.
- Taxon
- riceOryza sativae0
- Material
- Bengal and Shendao505e7
- Organ / stage
- starch granulese2
- Treatment
- Nitrogen applicatione1
- Outcome
- starch granulese2
- Direction
- smallere2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The quality and starch properties of rice are significantly affected by nitrogen”
e1“Nitrogen application contributed to the hardness and stickiness of cooked rice, reducing the texture quality”
e2“the starch granules became smaller”
e7“using two japonica cultivars, Bengal and Shendao505”
Claim · model-written summary
Increasing nitrogen rates increased uneven and pitted surfaces of rice starch granules.
- Taxon
- riceOryza sativae0
- Material
- Bengal and Shendao505e7
- Treatment
- Nitrogen applicatione1
- Outcome
- uneven and pitted surfacese2
- Direction
- increasee2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The quality and starch properties of rice are significantly affected by nitrogen”
e1“Nitrogen application contributed to the hardness and stickiness of cooked rice, reducing the texture quality”
e2“with an increase in uneven and pitted surfaces”
e7“using two japonica cultivars, Bengal and Shendao505”
Claim · model-written summary
The proportion of short-chain amylopectin rose with nitrogen application in rice.
- Taxon
- riceOryza sativae0
- Material
- Bengal and Shendao505e7
- Treatment
- Nitrogen applicatione1
- Outcome
- proportion of short-chain amylopectine3
- Direction
- rosee3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The quality and starch properties of rice are significantly affected by nitrogen”
e1“Nitrogen application contributed to the hardness and stickiness of cooked rice, reducing the texture quality”
e3“The proportion of short-chain amylopectin rose”
e7“using two japonica cultivars, Bengal and Shendao505”
Claim · model-written summary
The proportion of long-chain amylopectin declined with nitrogen application in rice.
- Taxon
- riceOryza sativae0
- Material
- Bengal and Shendao505e7
- Treatment
- Nitrogen applicatione1
- Outcome
- long-chain amylopectine4
- Direction
- declinede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The quality and starch properties of rice are significantly affected by nitrogen”
e1“Nitrogen application contributed to the hardness and stickiness of cooked rice, reducing the texture quality”
e4“long-chain amylopectin declined”
e7“using two japonica cultivars, Bengal and Shendao505”
Claim · model-written summary
Nitrogen application increased the external short-range order of rice starch by 1045/1022 cm−1.
- Taxon
- riceOryza sativae0
- Material
- Bengal and Shendao505e7
- Treatment
- Nitrogen applicatione1
- Outcome
- external short-range ordere5
- Direction
- increasede5
- Value
- 1045/1022 cm−1e5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The quality and starch properties of rice are significantly affected by nitrogen”
e1“Nitrogen application contributed to the hardness and stickiness of cooked rice, reducing the texture quality”
e5“which increased the external short-range order by 1045/1022 cm−1”
e7“using two japonica cultivars, Bengal and Shendao505”
Claim · model-written summary
Nitrogen application synergistically increased the setback viscosity, gelatinization enthalpy and gelatinization temperature of rice starch.
- Taxon
- riceOryza sativae0
- Material
- Bengal and Shendao505e7
- Treatment
- Nitrogen applicatione1
- Outcome
- setback viscosity, gelatinization enthalpy and temperaturee6
- Direction
- increasede6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The quality and starch properties of rice are significantly affected by nitrogen”
e1“Nitrogen application contributed to the hardness and stickiness of cooked rice, reducing the texture quality”
e6“synergistically increased the setback viscosity, gelatinization enthalpy and temperature”
e7“using two japonica cultivars, Bengal and Shendao505”
Claim · model-written summary
Nitrogen application reduced the overall viscosity and breakdown viscosity of rice starch.
- Taxon
- riceOryza sativae0
- Material
- Bengal and Shendao505e7
- Treatment
- Nitrogen applicatione1
- Outcome
- overall viscosity and breakdown viscositye2
- Direction
- reducede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The quality and starch properties of rice are significantly affected by nitrogen”
e1“Nitrogen application contributed to the hardness and stickiness of cooked rice, reducing the texture quality”
e2“reduced the overall viscosity and breakdown viscosity”
e7“using two japonica cultivars, Bengal and Shendao505”
Claim · model-written summary
The gelatinization and pasting properties of rice starch were the result of the joint action of several factors.
- Taxon
- riceOryza sativae0
- Treatment
- Nitrogen applicatione1
- Outcome
- gelatinization and pasting propertiese2
- Qualifier
- joint action of several factorse2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The quality and starch properties of rice are significantly affected by nitrogen”
e2“gelatinization and pasting properties were the result of the joint action of several factors”
e1“Nitrogen application contributed to the hardness and stickiness of cooked rice, reducing the texture quality”
Claim · model-written summary
Increasing nitrogen deteriorated the eating quality and starch functional properties of rice.
- Taxon
- riceOryza sativae0
- Treatment
- increasing nitrogene1
- Outcome
- eating quality and starch functional propertiese1
- Direction
- deterioratione1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The quality and starch properties of rice are significantly affected by nitrogen”
e1“increasing nitrogen altered the structure and properties of starch, eventually resulting in a deterioration in eating quality and starch functional properties”
Claim · model-written summary
A moderate reduction in nitrogen application could improve the texture and starch quality of rice.
- Taxon
- riceOryza sativae0
- Treatment
- moderate reduction in nitrogen applicatione0
- Outcome
- texture and starch qualitye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A moderate reduction in nitrogen application could improve the texture and starch quality of rice”
Claim · model-written summary
A moderate reduction in nitrogen application did not impact the grain yield of rice.
- Taxon
- riceOryza sativae0
- Treatment
- moderate reduction in nitrogen applicatione1
- Outcome
- grain yielde2
- Direction
- not impactinge2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The quality and starch properties of rice are significantly affected by nitrogen”
e1“A moderate reduction in nitrogen application could improve the texture and starch quality of rice”
e2“while not impacting on the grain yield”
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