Table 3.
Impacts of nitrogen fertilizer on rice ECQ.
| Reference | Rice Varieties | N Rate (kg N ha−1) |
Taste Value and Texture | Intrinsic Component Content | Intrinsic Component Structure and Distribution | Physical Properties |
|---|---|---|---|---|---|---|
| Zhou et al. [113] |
Shendao 47 Jingyou 586 |
0 140 180 220 |
– | PC increased, AC decreased. | – | GC decreased. PKV, TV, FV, BDV decreased. SBV increased. Rice starch had a higher PaT and a longer PeT under a high N rate for Jingyou 586. |
| Shi et al. [125] |
Huanghuazhan | 0 50 100 350 |
Taste value decreased, hardness increased, stickness not changed. | PC increased, AC decreased. | PC in rice outer layer increased and the short-range ordered structure of starch decreased. The relative crystallinity of starch and the proportion of large granular starch first decreased and then increased. | PKV and FV decreased, BDV first decreased and then increased, SBV first increased and then decreased. |
| Xiong et al. [167] |
Yangdao 6 | 0 (N0) 8 g pot−1 (N1) |
– | PC increased, AC decreased. | N improved the distributing of amyloplasts. With N0 treatment, most amyloplasts were elliptic and their arrangements were loosen especially in the ventral side. Conversely, most amyloplasts with N showed a shape of crystal and their arrangements were more compact. N improved the size, quantities and distribution of proteinoplasts in rice. | – |
| Singh et al. [168] |
Punjab Mehak 1 Pusa Basmati 1121 Punjab Basmati 2 | 0 20 40 60 |
Hardness, cohesiveness, and chewiness increased while adhesiveness decreased. | PC and ash content increased, AC decreased. | – | Cooking time and cooked grain length/breadth ratio of Punjab Mehak 1 and Pusa Basmati 1121 increased. Gelatinization transition temperatures of Pusa Basmati 1121 and Punjab Mehak 1 starch decreased, while that of Punjab Basmati 2 increased slightly. The ΔH of the starches from all the rice cultivar decreased. |
| Jiang et al. [169] |
Nanjing 9108 Nanjing 0212 |
0 60 120 180 |
Taste value of superior and inferior grains of japonica rice reduced, while hardness and stickiness increased. | The content of total starch, amylose, amylopectin and the ratio of amylose/amylopectin decreased. The crude fat content decreased but had an insensitive response to the gradient of N. Total protein and protein component contents increased. The increase in total protein content by PNF was mainly related to prolamin and glutenin. | The proportion of small and medium starch granules increased, while the proportion of large starch granules decreased. The starch volume mean diameter decreased. A chain content decreased, and B2 chain and B3 chain contents increased, the average chain length of amylopectin increased and (A + B1)/(B2 + B3) decreased. Starch relative crystallinity increased. The starch amorphous region and single helix content decreased, and the double helix content increased. Starch solubility and swelling power improved. | The PKV, hot viscosity, and FV decreased. The SBV decreased in the beginning and then increased, and the PaT increased, while the BDV showed few differences. The ΔH increased, and the retrogradation enthalpy and percentage decreased. |
| Zhao et al. [170] |
Nanjing 9108 Ningjing 7 |
0 195 270 345 |
Taste value decreased, hardness increased. | AC decreased, protein component content increased. | – | The viscosity, balance, and gel consistency decreased. |
| Hu et al. [171] |
J20 Koshihikari |
0 (N0) 90 (N1) 135 (N2) 180 (N3) 225 (N4) |
– | PC and protein components contents increased, and the albumin contents under the N4 treatment were significantly different from those under the N0 treatment. | – | – |
| Shi et al. [172] |
Huanghuazhan | 0 (N0) 350 (N1) |
Hardness increased, while exterior, taste, and taste value decreased. | PC increased, AC decreased. | More protein bodies surrounding the amyloplasts. Compared with N0, rice at N1 at 0 min had more large granular matter, and there was some granular matter around the large amyloplasts. Rice protein had more β-sheets. | The PKV and BDV decreased. After cooking for 10 min, almost all amyloplast were converted into starch paste at N0, but some amyloplast was still structurally intact at N1. As the cooking time increased, the starch began to gelatinize, and more amyloplasts became flat and smooth. At N1, it still showed more considerable flat material. |
| Liu et al. [173] |
Xiushui 134 | 0 (N0) 120 (N1) 165 (N2) 210 (N3) |
– | The contents of total starch, amylopectin and amylose decreased at N3, while N1 and N2 had no significant effects on these three parameters. PC increased. Except for cysteine, isoleucine and proline content, the other 14 amino acid contents significantly increased. | – | – |
| Liang et al. [128] |
Yanfeng 47 | 160 (N1) 210 (N2) 260 (N3) 315 (N4) 420 (N5) |
Taste values declined with increasing N rates. N rate had little impact on cohesiveness and adhesiveness. Compared with N3, N2 increased springiness, whereas N5 increased hardness, chewiness, and springiness. | N rates affected glutelin and globulin content. Met content increase observed in globulin with increasing N rate. N5 reduced amino acids contents except Cys, Met, Ile and Tyr in albumin. Compared to N1, N5 increased Ser, Glu, Ala, Ile, Leu, Tyr, Phe, and Pro contents in prolamin and decreased sulfur-containing amino acids (Cys and Met). N rate did not affect the amino acid composition of glutelin. | Nitrogen treatment had no significant influence on the secondary structure of glutelin, globulin, and albumin. Compared with N1, N4, and N5 significantly decreased the ratio of α-helix of prolamin. | With the increasing N rate, PKV, TV, and FV first increased and then decreased, and the peak value appeared at N2. Compared with N1, N4 and N5 reduced the viscosity index. With increased N rate, rice swelling rate and softness increased at first and then decreased, achieving the highest point at N2. N3 and N4 reduced PaT compared with N1. |
AC: amylose content, PC: protein content, GC: gel consistency, PKV: peak viscosity, TV: trough viscosity, FV: final viscosity, BDV: breakdown viscosity, SBV: setback viscosity, PaT: pasting temperature, PeT: peak time, ΔH: gelatinization enthalpy, Met: methionine, Cys: cysteine, Ile: isoleucine, Tyr: tyrosine, Ser: serine, Glu: glutamic acid, Ala: alanine, Leu: leucine, Phe: phenylalanine, Pro: proline.