Relation of cooked rice texture to starch structure and physicochemical properties under different nitrogen managements

Xiong, Ruoyu; Tan, Xueming; Yang, Taotao; Pan, Xiaohua; Zeng, Yongjun; Huang, Shan; Shang, Qingyin; Zhang, Jun; Zeng, Yanhua

doi:10.1016/j.carbpol.2022.119882

Cited by 24 publications

(16 citation statements)

References 37 publications

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“…The main principle of the texture analyzer is to simulate the mechanical movements of the mouth during chewing, which stands as a superior alternative to subjective evaluations conducted by human sensory panels, thus elevating objectivity in the assessment of gastronomic attributes (Xiong, Chen, et al., 2022 ; Xiong, Tan, et al., 2022 ). The steaming of proso millet is a complex process that includes hydration, crack formation, swelling, leaching, and pasting (Tamura & Ogawa, 2012 ).…”

Section: Resultsmentioning

confidence: 99%

“…( 2022 ) and Xiong, Tan, et al. ( 2022 ) analyzed the multi‐level structure, physicochemical properties, and texture of Indian rice starch under six nitrogen fertilizer treatments. It was found that the thermal stability and gelatinization properties of rice starch increased under nitrogen fertilizer treatment, and the texture of rice was improved.…”

Section: Introductionmentioning

confidence: 99%

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Nitrogen fertilizer affects the cooking quality and starch properties of proso millet (Panicum miliaceum L.)

Liu,

Zhou

et al. 2023

Food Science & Nutrition

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Nitrogen has a critical influence on the yield and quality of proso millet. However, the exact impact of nitrogen on the cooking quality of proso millet is not clear. In this study, the cooking quality and starch properties of two proso millet varieties (waxy‐Shaanxi millet [wSM] variety and non‐waxy‐Shaanxi millet [nSM] variety) were compared and analyzed under nitrogen fertilizer treatment (N150, 150 kg/hm2) and a control group without nitrogen application (N0, 0 kg/hm2). Compared with the N0 group, the N150 treatment significantly increased protein content, amylose levels, and total yield. Employing rapid visco analyser and differential scanning calorimetry analyses, we observed that under the N150 treatment, the peak viscosity and breakdown viscosity of proso millet powder were diminished, while the setback viscosity and enthalpy values (ΔH) increased. In addition, nitrogen treatment increased the solids content in the obtained rice soup and significantly hardened the texture of the rice. At the same time, we noticed that the absorption capacity of starch in water and oil was enhanced. These results showed that nitrogen fertilizer had significant effects on the cooking quality and starch properties of proso millet.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Nitrogen fertilizer affects the cooking quality and starch properties of proso millet (Panicum miliaceum L.)

Liu,

Zhou

et al. 2023

Food Science & Nutrition

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“…The pasting properties of rice flour were measured by a Rapid Viscosity Analyzer (Super 3, Newport Scientific, Sydney, Australia). The determination was performed according to the method of Xiong et al [30]. Pasting properties, including peak viscosity (PV), trough viscosity (TV), final viscosity (FV), breakdown viscosity (BD = PV − TV), setback viscosity (SV = FV − PV), and pasting temperature (PT), were analyzed by TCW (Thermal Cycle for Windows) software.…”

Section: Pasting Propertiesmentioning

confidence: 99%

“…We inferred that the lower protein content of DM compensated for the high amylose content, and even improved the taste value. In the FTIR pattern, the 1045/1022 cm −1 ratio indicates the ordered structural content of the outer region of the starch granules, which can be influenced by the amylopectin chain length distribution [30,34]. The activities of distinct isoforms of starch synthases and starch branching enzymes combined affect the chain length distribution of amylopectin; thus, we hypothesized that DM regulated rice starch properties and structure by affecting the activity of starch synthesis enzymes when alleviating drought stress in rice [39,45].…”

Section: Effects Of Exogenous Meja Application On Grain Qualitymentioning

confidence: 99%

Exogenous Application of Methyl Jasmonate Promotes Yield and Grain Quality of Rice under Terminal Drought Stress

et al. 2023

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Exogenous application of methyl jasmonate (MeJA) improves rice drought tolerance, but its effects on rice yield and quality under drought stress during the reproductive phase remain unclear. A pot experiment was conducted to measure rice yield, grain quality, and starch physicochemical properties under three treatments: continuous flooding irrigation throughout the whole growth season (CF), ten days of −40 kPa drought stress at the heading stage (DS), and foliar spraying 100 μmol L−1 MeJA on the first three days of the ten-day −40 kPa heading stage drought stress (DM). An inbred japonica rice variety, Huaidao 5, was the experimental material, and each treatment had 11 replicates for sampling. The results indicated that DS significantly reduced rice yield and quality compared to CF. With increases in superoxide dismutase (+22.2%), peroxidase activities (+10.5%), catalase (+5.0%), and proline content (+5.7%), DM significantly increased 1000-grain weight (+8.6%), filled grain percentage (+3.6%), and yield (+11.1%) compared with DS. Regarding grain quality, DM significantly decreased the chalkiness degree (−12.3%) and protein content (−3.9%) but increased the amylose content (+17.2%) and taste value (+7.3%) relative to DS. In addition, DM improved breakdown viscosity (+17.8%), gelatinization enthalpy (+17.2%), retrogradation enthalpy (+28.0%), 1045/1022 cm−1 ratio (+3.0%), and starch granule morphology compared to DS. In conclusion, exogenous application of 100 μmol L−1 MeJA enhanced the antioxidant capacity of rice leaves, and thus improved starch physicochemical properties to increase grain yield and quality under terminal drought stress.

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“…Starch constitutes the component of rice, accounting for approximately 90% of the dry matter weight of milled rice. This indicates that starch plays a crucial role in rice quality traits ( Chen et al., 2021 ; Xiong et al., 2022a ). Among the factors affecting starch quality, amylose is considered the most significant and is closely associated with rice cooking, texture, and other characteristics ( Wani et al., 2012 ; Zhou et al., 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Effects of postponing nitrogen topdressing on starch structural properties of superior and inferior grains in hybrid indica rice cultivars with different taste values

Yuan,

Luo,

Yang

et al. 2023

Front. Plant Sci.

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IntroductionNitrogen (N) fertilizer management, especially postponing N topdressing can affect rice eating quality by regulating starch quality of superior and inferior grains, but the details are unclear. This study aimed to evaluate the effects of N topdressing on starch structure and properties of superior and inferior grains in hybrid indica rice with different tastes and to clarify the relationship between starch structure, properties, and taste quality.MethodsTwo hybrid indica rice varieties, namely the low-taste Fyou 498 and high-taste Shuangyou 573, were used as experimental materials. Based on 150 kg·N hm-2, three N fertilizer treatments were established: zero N (N0), local farmer practice (basal fertilizer: tillering fertilizer: panicle fertilizer=7:3:0) (N1), postponing N topdressing (basal fertilizer: tillering fertilizer: panicle fertilizer=3:1:6) (N2).ResultsThe starch granules of superior grains were more complete, and the decrease in small granules content and the stability of starch crystals were a certain extent less than those of inferior grains. Compared with N1, under N2, low-taste and high-taste varieties large starch granules content were significantly reduced by 6.89%, 0.74% in superior grains and 4.26%, 2.71% in inferior grains, the (B2 + B3) chains was significantly reduced by 1.61%, 0.98% in superior grains, and 1.18%, 0.97% in inferior grains, both reduced the relative crystallinity and 1045/1022 cm-1, thereby decreasing the stability of the starch crystalline region and the orderliness of starch granules. N2 treatment reduced the ΔHgel of two varieties. These changes ultimately contributed to the enhancement of the taste values in superior and inferior grains in both varieties, especially the inferior grains. Correlation analysis showed that the average starch volume diameter (D[4,3]) and relative crystallinity were significantly positively correlated with the taste value of superior and inferior sgrains, suggesting their potential use as an evaluation index for the simultaneous enhancement of the taste value of rice with superior and inferior grains.DiscussionBased on 150 kg·N hm-2, postponing N topdressing (basal fertilizer: tillering fertilizer: panicle fertilizer=3:1:6) promotes the enhancement of the overall taste value and provides theoretical information for the production of rice with high quality

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Relation of cooked rice texture to starch structure and physicochemical properties under different nitrogen managements

Cited by 24 publications

References 37 publications

Nitrogen fertilizer affects the cooking quality and starch properties of proso millet (Panicum miliaceum L.)

Nitrogen fertilizer affects the cooking quality and starch properties of proso millet (Panicum miliaceum L.)

Exogenous Application of Methyl Jasmonate Promotes Yield and Grain Quality of Rice under Terminal Drought Stress

Effects of postponing nitrogen topdressing on starch structural properties of superior and inferior grains in hybrid indica rice cultivars with different taste values

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