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 reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
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”
Title
Yimeng Li; Chao Liang; Junfeng Liu; et al. Foods 2023. doi:10.3390/foods12132601
Other claims from this paper (14)
- Intervention effect Nitrogen application reduced the texture quality of cooked rice.
- Intervention effect Nitrogen application decreased the amylose content and pasting properties of rice significantly.
- Intervention effect Increasing nitrogen rates increased the relative crystallinity of rice starch.
- Intervention effect Increasing nitrogen rates made rice starch granules smaller.
- Intervention effect Increasing nitrogen rates increased uneven and pitted surfaces of rice starch granules.
- Intervention effect The proportion of short-chain amylopectin rose with nitrogen application in rice.
- Intervention effect The proportion of long-chain amylopectin declined with nitrogen application in rice.
- Intervention effect Nitrogen application increased the external short-range order of rice starch by 1045/1022 cm−1.
- Intervention effect Nitrogen application synergistically increased the setback viscosity, gelatinization enthalpy and gelatinization temperature of rice starch.
- Intervention effect Nitrogen application reduced the overall viscosity and breakdown viscosity of rice starch.
- Mechanism The gelatinization and pasting properties of rice starch were the result of the joint action of several factors.
- Intervention effect Increasing nitrogen deteriorated the eating quality and starch functional properties of rice.
- Recommendation A moderate reduction in nitrogen application could improve the texture and starch quality of rice.
- Intervention effect A moderate reduction in nitrogen application did not impact the grain yield of rice.