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作物杂志,2022, 第1期: 205–212 doi: 10.16035/j.issn.1001-7283.2022.01.031

• 生理生化·植物营养·栽培耕作 • 上一篇    下一篇

施氮量对超级稻南粳9108产量、淀粉RVA谱特征值和理化特性的影响

李润卿(), 申勇, 朱宽宇(), 王志琴, 杨建昌   

  1. 江苏省作物遗传生理重点实验室/江苏省作物栽培生理重点实验室/江苏省粮食作物现代产业技术协同创新中心/扬州大学农学院,225009,江苏扬州
  • 收稿日期:2021-07-28 修回日期:2021-08-17 出版日期:2022-02-15 发布日期:2022-02-16
  • 通讯作者: 朱宽宇
  • 作者简介:李润卿,研究方向为水稻栽培与生理,E-mail： lirunqing12@163.com
  • 基金资助:
    国家自然科学基金(32071943)

Effects of Nitrogen Application Rates on the Grain Yield, Starch RVA Profile Characteristics and Physicochemical Properties of Super Rice Nanjing 9108

Li Runqing(), Shen Yong, Zhu Kuanyu(), Wang Zhiqin, Yang Jianchang   

  1. Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Agricultural College, Yangzhou University, Yangzhou 225009, Jiangsu, China
  • Received:2021-07-28 Revised:2021-08-17 Online:2022-02-15 Published:2022-02-16
  • Contact: Zhu Kuanyu

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摘要：

为探明施氮量对水稻RVA谱特征值、稻米淀粉结构和理化特性的影响,以超级稻品种南粳9108为材料,在大田种植,设置3个施氮水平,分别为全生育期不施氮（N0）、施纯氮180kg/hm2（N180）和360kg/hm2（N360）,研究了淀粉结构和理化性质与RVA谱特征值的关系。结果表明,与N0相比,N180和N360处理下南粳9108的产量显著增加,氮肥利用率则逐渐降低。与N0相比,N180处理下南粳9108的崩解值、热浆黏度、峰值黏度、糊化温度和胶稠度提升,消减值和直链淀粉含量降低;提高了支链淀粉中短中链含量、淀粉的无序结构、溶解度和膨胀度,降低了糊化焓和结晶度。N360处理的结果与上述结果相反。相关性分析表明,支链淀粉短中链含量与崩解值、淀粉的无序结构、溶解度和膨胀度呈显著或极显著正相关,与糊化焓、结晶度和消减值呈显著或极显著负相关。综上可得,全生育期施纯氮180kg/hm2时南粳9108支链淀粉结构和淀粉理化性质得到改善,优化了RVA谱特征值,使蒸煮食味品质变优。

关键词: 超级稻, 施氮量, 产量, 蒸煮食味品质, 淀粉理化特性, 支链淀粉结构

Abstract:

In order to elucidate the effects of nitrogen application rates on rapid visco analyzer (RVA) profile characteristics of rice and the structure and physicochemical properties of rice starch, a super rice variety Nanjing 9108 was used and grown in the paddy field under three nitrogen application rates of 0 (N0), 180 (N180) and 360kg N/ha (N360). The relationships between structure and physicochemical properties of starch and eating quality were investigated. Results showed that grain yields of Nanjing 9108 were significantly increased under N180 and N360 treatments, whereas the result was reversed in nitrogen use efficiency in comparison to N0. Compared with the N0 treatment, the RVA profile characteristics of Nanjing 9108, breakdown value, hot paste viscosity, peak viscosity, pasing temperature and gel consistency were increased, while the setback value and amylose content were decreased, as well as the mid-short chain content of amylopectin, starch disordered structure, solubility and swelling degree were increased, the enthalpy value and crystallinity were decreased under N180 treatment, whereas the results were reversed in a high N application rate (N360). Correlation analysis showed that short-mid chain content of amylopectin was positively correlated with breakdown value, starch disordered structure, solubility and swelling degree (P < 0.05 or P < 0.01), whereas negatively correlated with enthalpy value, crystallinity and setback value (P < 0.05 or P < 0.01). The results suggested that the optimized amylopectin structure and starch physicochemical properties accounted for the better RVA profile characteristics of Nanjing 9108 under 180kg N/ha, which was conductive to a better cooking and eating quality.

Key words: Super rice, Nitrogen application rate, Yield, Cooking and eating quality, Physicochemical properties of starch, Amylopectin structure

表1

不同施氮量条件下南粳9108产量及其构成因素

处理
Treatment		 产量
Yield (t/hm2)		 穗数（穗/m2）
Panicle (panicle/m2)		 穗粒数
Grains per panicle		 总颖花量
Total spikelets (×103/m2)		 结实率
Filled grain percentage (%)		 千粒重
1000-grain weight (g)
N0 6.26c 233c 116c 26.9c 83.7a 27.2a
N180 9.16b 288b 150b 43.2b 80.4b 27.5a
N360 10.40a 316a 158a 47.5a 78.7c 27.2a

表2

不同施氮量条件下南粳9108的吸氮量及氮肥利用率

处理
Treatment		 总吸氮量
Total N uptake (kg/hm2)		 氮肥农学利用率
AEN (kg/kg)		 氮肥偏生产力
PFPN (kg/kg)		 氮素产谷利用率
IEN (kg/kg)		 氮素收获指数
HIN (%)
N0 95.7c – – 65.5a 66.9a
N180 164.0b 15.6a 50.4a 55.4b 60.6b
N360 197.0a 11.2b 28.6b 52.6c 55.1c

表3

不同施氮量条件下南粳9108的蛋白质、直链淀粉含量和胶稠度

处理
Treatment		 蛋白质含量
Protein content
(%)		 直链淀粉含量
Amylose content
(%)		 胶稠度
Gel consistency
(mm)
N0 7.44c 15.8a 78.9b
N180 9.84b 14.6b 83.6a
N360 10.60a 13.8b 79.8b

表4

不同施氮量下南粳9108籽粒淀粉RVA谱特征值

处理
Treatment		 峰值黏度
Peak viscosity (cP)		 热浆黏度
Hot paste viscosity (cP)		 崩解值
Breakdown viscosity (cP)		 消减值
Setback viscosity (cP)		 峰值时间
Peak time (min)		 糊化温度
Pasing temperature (℃)
N0 2620b 1587b 1033b 171b 5.93a 72.25c
N180 2711a 1597a 1114a 153c 5.93a 75.65a
N360 2568c 1539c 1029b 178a 5.93a 75.45b

表5

不同施氮量条件下南粳9108淀粉的结晶度与傅里叶变换红外光谱（IR）值

处理
Treatment		 结晶度
Crystallinity (%)		 傅里叶变换红外光谱值IR value
1045/1022cm-1 1022/995cm-1
N0 23.5a 0.558b 1.21b
N180 23.1b 0.519c 1.29a
N360 23.8a 0.586a 1.15c

表6

不同施氮量下南粳9108淀粉热力学特征值

处理
Treatment		 起始温度
Onset
temperature (℃)		 峰值温度
Peak
temperature (℃)		 终止温度
Conclusion
temperature (℃)		 糊化焓
Enthalpy of
gelatinization (J/g)		 回生焓
Enthalpy of
regenerative(J/g)		 回生度
Degree of
regeneration (%)
N0 66.6a 62.2b 74.9ab 8.24b 2.56b 0.314b
N180 66.8a 62.7a 75.6a 7.49c 2.71a 0.339a
N360 66.9a 60.9c 74.3b 8.78a 2.51c 0.285c

表7

不同施氮量条件下南粳9108淀粉的溶解度和膨胀度

处理
Treatment		 溶解度
Solubility (%)		 膨胀度
Swelling degree (g/g)
N0 19.5b 21.4b
N180 20.2a 22.6a
N360 16.3c 19.7c

表8

不同施氮量条件下南粳9108支淀粉不同链长分布比例

处理
Treatment		 A链
A chain		 B1链
B1 chain		 B2链
B2 chain		 B3链
B3 chain		 A+B1链
A+B1 chain		 B2+B3链
B2+B3 chain
N0 30.1b 46.8b 9.62b 13.3a 77.0a 22.9b
N180 31.4a 47.2a 9.54b 13.1a 77.4a 22.6b
N360 28.9c 46.3b 10.10a 13.4a 75.3b 23.4a

表9

南粳9108籽粒淀粉晶体稳定性与其理化性质的相关性分析

指标
Index		 崩解值
Breakdown viscosity		 消减值
Setback viscosity		 糊化焓
Enthalpy of gelatinization		 糊化温度
Pasing temperature		 溶解度
Solubility		 膨胀度
Swelling degree
结晶度Crystallinity -0.882* 0.872* 0.973** 0.993** -0.984** -0.993**
1045/1022cm-1 -0.842* 0.788 0.979** 0.969** -0.959** -0.989**
1022/995cm-1 0.826* -0.935** -0.968** -0.925** 0.683 0.923**

表10

南粳9108籽粒支链淀粉脱分支链长分布与淀粉理化性质的相关性分析

指标
Index		 结晶度
Crystallinity		 1045/1022cm-1 1022/995cm-1 崩解值
Breakdown
viscosity		 消减值
Setback
viscosity		 糊化焓
Enthalpy of
gelatinization		 糊化温度
Pasing
temperature		 溶解度
Solubility		 膨胀度
Swelling
degree
A链含量A-chain content -0.923** -0.863* 0.798* 0.917* -0.847* -0.995** -0.974** 0.980** 0.991**
B1链含量B1- chain content -0.976** -0.969** 0.944** 0.932* -0.815* -0.994** -0.976** 0.948** 0.979**
B2链含量B2- chain content 0.976** 0.936** -0.856* -0.989** 0.685 0.963** 0.964** -0.986** -0.994**
B3链含量 B3-chain content 0.936** 0.943** -0.923** -0.815* 0.703 0.962** 0.946** -0.806* -0.858*
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