Soilization utilization of solid waste: Ecological regulation of phosphorus tailings-based soil with physicochemical improvement and Bacillus_cereus-addition

Jin, Caiyue; Yang, Jieqian; Chen, Bangjin; Qu, Guangfei; Li, Hailin; Wu, Fang; Liu, Xinxin; Liu, Ye; Kuang, Lingrui; Li, Junyan

doi:10.1016/j.envres.2023.116856

Cited by 3 publications

(1 citation statement)

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“…The total availability of nitrogen, phosphorus (P), and potassium was 440.21, 18.89, and 187 mg/kg, respectively. The contents of total nitrogen, available phosphorus, and available potassium in the soil were determined by the Kjeller method, 12 sodium bicarbonate extraction and molybdenum−antimony resistance spectrophotometry, 13 and neutral ammonium acetate solution extraction and flame photometer, 14 respectively.…”

Section: ■ Introductionmentioning

confidence: 99%

Physicochemical Properties of the Rice Flour and Structural Features of the Isolated Starches from Saline-Tolerant Rice Grown at Different Levels of Soil Salinity

Wang,

Cao,

Zhang

et al. 2023

J. Agric. Food Chem.

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Three varieties of saline-tolerant indica rice were grown in soils with salinities of 0.0−0.6% (w/w). The rice grown at salinities of 0.3 and 0.6% had a smaller grain dimension than its counterpart. Salinity stress altered the physiology of plants, leading to changes in the basic chemical compositions for all rice varieties, e.g., increasing the soil salinity improved the content of rice protein (RP). The pasting and rheological properties of the rice flour highly depended on its chemical compositions. An increase of RP inhibited the swelling of starch granules and accordingly decreased the peak viscosity of rice flour, while the aggregation of RP weakened the gel structure of the cooked rice flour. The isolated starches showed polyhedral granules, and they all had an A-type crystalline structure with relative crystallinity varying from 34.16 to 45.40%. Moreover, increasing the soil salinity enhanced the lamellar order and periodic length of the isolated starches.

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Section: ■ Introductionmentioning

confidence: 99%