High-Level Nitrogen Application Decreases Eating Quality of Rice by Affecting Pasting, Rheological, Water Migration, and Oral Processing Properties,ACS Food Science & Technology

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High-Level Nitrogen Application Decreases Eating Quality of Rice by Affecting Pasting, Rheological, Water Migration, and Oral Processing Properties
ACS Food Science & Technology ( IF 2.6 ) Pub Date : 2021-04-29 , DOI: 10.1021/acsfoodscitech.0c00118
Guodong Liu _{1,

2,

3} , Shaoqiang Liu _{1,

2,

3} , Hui Gao _{1,

2,

3} , Hongcheng Zhang _{1,

2,

3} , Haiyan Wei _{1,

2,

3}

Affiliation

Although cultivation under high-level nitrogen application increases rice yield, this important strategy exerts negative effects on the eating quality. The present study analyzed pasting properties, rheological features, water migration, and oral processing in detail to determine how high-level nitrogen application deteriorates the eating quality of cooked rice. The results showed that high-level nitrogen application increased the protein content of rice, which caused a decrease in peak viscosity. Firmer gel networks were formed from rice flour, and water migration was more retarded when rice was cultivated under high-level nitrogen concentration. Cooked rice cultivated under high-level nitrogen concentration was harder, requiring more work and chewing cycles to break down the texture. Thus, high-level nitrogen application decreases the eating quality of rice by strengthening the gel network, retarding water migration, and hardening the texture.

中文翻译：

高水平施氮通过影响糊化、流变学、水分迁移和口腔加工特性降低大米的食用品质

尽管在高水平施氮下栽培提高了水稻产量，但这一重要策略对食用品质产生了负面影响。本研究详细分析了糊化特性、流变学特征、水分迁移和口腔加工，以确定高水平施氮如何降低米饭的食用品质。结果表明，高水平施氮增加了水稻的蛋白质含量，从而导致峰值粘度降低。米粉形成更牢固的凝胶网络，当水稻在高水平氮浓度下栽培时，水分迁移更受阻。在高浓度氮浓度下种植的米饭更难吃，需要更多的工作和咀嚼周期来分解质地。因此，

更新日期：2021-06-18

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