Crops ›› 2022, Vol. 38 ›› Issue (1): 205-212.doi: 10.16035/j.issn.1001-7283.2022.01.031

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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 E-mail:lirunqing12@163.com;1659855942@qq.com

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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

Table 1

Yield and its components of Nanjing 9108 under different nitrogen application rates"

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

Table 2

Nitrogen uptake and nitrogen use efficiency of Nanjing 9108 under different nitrogen application rates"

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

Table 3

Protein content, amylose content and gel consistency of Nanjing 9108 under different nitrogen application rates"

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

Table 4

RVA profile characteristics of starch of Nanjing 9108 grains under different nitrogen application rates"

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

Table 5

Crystallinity and IR values of Nanjing 9108 starch under different nitrogen application rates"

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

Table 6

Thermodynamic characteristic values of Nanjing 9108 starch under different nitrogen application rates"

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

Table 7

Solubility and expansion of Nanjing 9108 starch under different nitrogen application rates"

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

Table 8

Different chain length distribution ratio of Nanjing 9108 amylopectin under different nitrogen application rates %"

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

Table 9

Correlation analysis between starch crystal stability and physicochemical properties of starch in Nanjing 9108 grains"

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**

Table 10

Correlation analysis between the distribution of amylopectin debranching chain length and the physicochemical properties of starch in Nanjing 9108 grains"

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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