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Liu Z, Sun H, Li Y, Bao Q, Huang Y. Metabolic regulation mechanism of melatonin for reducing cadmium accumulation and improving quality in rice. Food Chem 2024; 455:139857. [PMID: 38823141 DOI: 10.1016/j.foodchem.2024.139857] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2024] [Revised: 05/20/2024] [Accepted: 05/25/2024] [Indexed: 06/03/2024]
Abstract
Melatonin acts as a potential regulator of cadmium (Cd) tolerance in rice. However, its practical value in rice production remains unclear. To validate the hypothesis that melatonin affects Cd accumulation and rice quality, a series of experiments were conducted. The results showed that exogenous melatonin application was associated with reduced Cd accumulation (23-43%) in brown rice. Fourier transform infrared spectroscopy (FTIR) analysis showed that exogenous melatonin affected the rice protein secondary structure and starch short-range structure. Metabolomics based on LC-MS/MS revealed that exogenous melatonin altered the brown rice metabolic profile, decreased fatty acid metabolite content, but increased amino acid metabolite, citric acid, melatonin biosynthetic metabolite, and plant hormone contents. These findings indicate that exogenous melatonin can effectively reduced Cd accumulation and improve rice quality through metabolic network regulation, serving as an effective treatment for rice cultivated in Cd-contaminated soil.
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Affiliation(s)
- Zewei Liu
- Innovation Team of Heavy Metal Ecotoxicology and Pollution Remediation, Agro-Environmental Protection Institute, Ministry of Agriculture and Rural Affairs, Tianjin 300191, China
| | - Hongyu Sun
- Innovation Team of Heavy Metal Ecotoxicology and Pollution Remediation, Agro-Environmental Protection Institute, Ministry of Agriculture and Rural Affairs, Tianjin 300191, China
| | - Yan Li
- School of Energy and Environmental Sciences, Yunnan Normal University, Kunming 650500, China
| | - Qiongli Bao
- Innovation Team of Heavy Metal Ecotoxicology and Pollution Remediation, Agro-Environmental Protection Institute, Ministry of Agriculture and Rural Affairs, Tianjin 300191, China.
| | - Yizong Huang
- School of Energy and Environmental Sciences, Yunnan Normal University, Kunming 650500, China.
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Zheng T, Wang S, Wang M, Mao J, Xu Y, Ren J, Liu Y, Liu S, Qiao Z, Cao X. Effect of Different Fertilizer Types on Quality of Foxtail Millet under Low Nitrogen Conditions. PLANTS (BASEL, SWITZERLAND) 2024; 13:1830. [PMID: 38999669 PMCID: PMC11244521 DOI: 10.3390/plants13131830] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2024] [Revised: 06/24/2024] [Accepted: 06/28/2024] [Indexed: 07/14/2024]
Abstract
In order to clarify the effect of different fertilizers on foxtail millet quality under low nitrogen conditions, we used JGNo.21 and LZGNo.2 as experimental materials and set up five treatments, including non-fertilization, nitrogen, phosphorus, compound, and organic fertilizers, to study the regulation of different fertilizer types on agronomic traits, nutrient fractions, and pasting characteristics of foxtail millet under low nitrogen conditions. Compared with the control, all of the fertilizers improved the agronomic traits of JGNo.21 to a certain extent. Nitrogen and compound fertilizer treatments reduced the starch content of JGNo.21; the starch content was reduced by 0.55% and 0.07% under nitrogen and compound fertilizers treatments. Phosphorus and organic fertilizers increased starch content, and starch content increased by 0.50% and 0.56% under phosphorus and organic fertilizer treatments. The effect of each fertilizer treatment on protein content was completely opposite to that of starch; different fertilizer treatments reduced the fat content of JGNo.21 and increased the fiber content. Among them, nitrogen and phosphorus fertilizers increased the yellow pigment content; the yellow pigment content increased by 1.21% and 2.64% under nitrogen and phosphorus fertilizer treatments. Organic and compound fertilizers reduced the content of yellow pigment; the yellow pigment content was reduced by 3.36% and 2.79% under organic and compound fertilizer treatments. Nitrogen and organic fertilizers increased the fat content of LZGNo.2; the fat content increased by 2.62% and 1.98% under nitrogen, organic fertilizer treatment. Compound and phosphorus fertilizer decreased the fat content; the fat content decreased by 2.16% and 2.90% under compound and phosphorus fertilizer treatment. Different fertilizer treatments reduced the cellulose and yellow pigment content of LZGNo.2. The content of essential, non-essential, and total amino acids of JGNo.21 was increased under compound and nitrogen fertilizer treatments and decreased under organic and phosphorus fertilizer treatments. The content of essential, non-essential, and total amino acids of LZGNo.2 was significantly higher under compound, nitrogen, and organic fertilizer treatments compared with control and significantly decreased under phosphorus fertilizer treatments. Nitrogen and compound fertilizer treatments significantly reduced the values of peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, and pasting time of each index of JGNo.21; phosphorus and organic fertilizer treatments improved the values of each index. In contrast, the pasting viscosity of LZGNo.2 increased under phosphorus fertilizer treatment and decreased under nitrogen fertilizer treatment. Reasonable fertilization can improve the quality of foxtail millet, which provides a scientific theoretical basis for improving the quality of foxtail millet.
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Affiliation(s)
- Tingting Zheng
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Taiyuan 030031, China
- College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China
- Key Laboratory of Crop Gene Resources and Germplasm Development in Loess Plateau, Ministry of Agriculture and Rural Affairs, Taiyuan 030031, China
| | - Shu Wang
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Taiyuan 030031, China
- College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China
- Key Laboratory of Crop Gene Resources and Germplasm Development in Loess Plateau, Ministry of Agriculture and Rural Affairs, Taiyuan 030031, China
| | - Mengyao Wang
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Taiyuan 030031, China
- College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China
- Key Laboratory of Crop Gene Resources and Germplasm Development in Loess Plateau, Ministry of Agriculture and Rural Affairs, Taiyuan 030031, China
| | - Jiao Mao
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Taiyuan 030031, China
- College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China
- Key Laboratory of Crop Gene Resources and Germplasm Development in Loess Plateau, Ministry of Agriculture and Rural Affairs, Taiyuan 030031, China
| | - Yuanmeng Xu
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Taiyuan 030031, China
- College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China
- Key Laboratory of Crop Gene Resources and Germplasm Development in Loess Plateau, Ministry of Agriculture and Rural Affairs, Taiyuan 030031, China
| | - Jiangling Ren
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Taiyuan 030031, China
- College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China
- Key Laboratory of Crop Gene Resources and Germplasm Development in Loess Plateau, Ministry of Agriculture and Rural Affairs, Taiyuan 030031, China
| | - Yuhan Liu
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Taiyuan 030031, China
- College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China
- Key Laboratory of Crop Gene Resources and Germplasm Development in Loess Plateau, Ministry of Agriculture and Rural Affairs, Taiyuan 030031, China
| | - Sichen Liu
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Taiyuan 030031, China
- College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China
- Key Laboratory of Crop Gene Resources and Germplasm Development in Loess Plateau, Ministry of Agriculture and Rural Affairs, Taiyuan 030031, China
| | - Zhijun Qiao
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Taiyuan 030031, China
- College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China
- Key Laboratory of Crop Gene Resources and Germplasm Development in Loess Plateau, Ministry of Agriculture and Rural Affairs, Taiyuan 030031, China
| | - Xiaoning Cao
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Taiyuan 030031, China
- College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China
- Key Laboratory of Crop Gene Resources and Germplasm Development in Loess Plateau, Ministry of Agriculture and Rural Affairs, Taiyuan 030031, China
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Hu J, Zhu L, Yin X, Chen X, Zhang H, Zhang Y. Effects of protein morphological structures on the cereal processing, sensorial property and starch digestion: a review. Crit Rev Food Sci Nutr 2024:1-15. [PMID: 38950560 DOI: 10.1080/10408398.2024.2365354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/03/2024]
Abstract
In cereals, the protein body and protein matrix are usually two morphological protein structures. However, processing treatments can affect protein structures, change protein bodies into the matrix, or induce a change in the matrix structure; therefore, the processing-induced matrix was listed as the third morphological structure of the protein. Previous research on the effect of proteins was mainly based on protein content and composition, but these studies arrived at different conclusions. Studying the effect of protein morphological structures on sensorial property and starch digestion can provide a theoretical basis for selecting cultivars with high sensorial property and help produce low-glycemic index foods for people with diabetes, controlling their postprandial blood sugar. This study aimed to review the distribution and structure of protein bodies, protein matrices, and processing-induced matrices, as well as their influence on cereal sensorial property and starch digestion. Therefore, we determined the protein morphological structures in different cereal cultivars and summarized its impact. Protein bodies mainly have steric stabilization effects on starch gelatinization, whereas the protein matrix serves as a physical barrier surrounding the starch to inhibit water absorption and α-amylase. Processing can change protein morphological structures, enabling protein bodies to act as a physical matrix barrier.
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Affiliation(s)
- Jiali Hu
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ling Zhu
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xianting Yin
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xiaoyu Chen
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hui Zhang
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yayuan Zhang
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China
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Jiang Z, Chen Q, Liu D, Tao W, Gao S, Li J, Lin C, Zhu M, Ding Y, Li W, Li G, Sakr S, Xue L. Application of slow-controlled release fertilizer coordinates the carbon flow in carbon-nitrogen metabolism to effect rice quality. BMC PLANT BIOLOGY 2024; 24:621. [PMID: 38951829 PMCID: PMC11218275 DOI: 10.1186/s12870-024-05309-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2024] [Accepted: 06/19/2024] [Indexed: 07/03/2024]
Abstract
Slow-controlled release fertilizers are experiencing a popularity in rice cultivation due to their effectiveness in yield and quality with low environmental costs. However, the underlying mechanism by which these fertilizers regulate grain quality remains inadequately understood. This study investigated the effects of five fertilizer management practices on rice yield and quality in a two-year field experiment: CK, conventional fertilization, and four applications of slow-controlled release fertilizer (UF, urea formaldehyde; SCU, sulfur-coated urea; PCU, polymer-coated urea; BBF, controlled-release bulk blending fertilizer). In 2020 and 2021, the yields of UF and SCU groups showed significant decreases when compared to conventional fertilization, accompanied by a decline in nutritional quality. Additionally, PCU group exhibited poorer cooking and eating qualities. However, BBF group achieved increases in both yield (10.8 t hm-2 and 11.0 t hm-2) and grain quality reaching the level of CK group. The adequate nitrogen supply in PCU group during the grain-filling stage led to a greater capacity for the accumulation of proteins and amino acids in the PCU group compared to starch accumulation. Intriguingly, BBF group showed better carbon-nitrogen metabolism than that of PCU group. The optimal nitrogen supply present in BBF group suitable boosted the synthesis of amino acids involved in the glycolysis/ tricarboxylic acid cycle, thereby effectively coordinating carbon-nitrogen metabolism. The application of the new slow-controlled release fertilizer, BBF, is advantageous in regulating the carbon flow in the carbon-nitrogen metabolism to enhance rice quality.
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Affiliation(s)
- Zhengrong Jiang
- Jiangsu Collaborative Innovation Center for Modern Crop Production, Key Laboratory of Crop Physiology Ecology and Production Management, Sanya Institure of Nanjing Agriculture, Nanjing Agricultural University, Sanya, 572000, China
- China- Kenya Belt and Road Joint Laboratory on Crop Molecular Biology, Nanjing, 210095, China
- Institut Agro, University of Angers, INRAE, IRHS, SFR QUASAV, Angers, 49000, France
| | - Qiuli Chen
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District, Xuzhou, 221000, China
| | - Dun Liu
- Jiangsu Collaborative Innovation Center for Modern Crop Production, Key Laboratory of Crop Physiology Ecology and Production Management, Sanya Institure of Nanjing Agriculture, Nanjing Agricultural University, Sanya, 572000, China
- China- Kenya Belt and Road Joint Laboratory on Crop Molecular Biology, Nanjing, 210095, China
| | - Weike Tao
- Jiangsu Collaborative Innovation Center for Modern Crop Production, Key Laboratory of Crop Physiology Ecology and Production Management, Sanya Institure of Nanjing Agriculture, Nanjing Agricultural University, Sanya, 572000, China
- China- Kenya Belt and Road Joint Laboratory on Crop Molecular Biology, Nanjing, 210095, China
| | - Shen Gao
- Jiangsu Collaborative Innovation Center for Modern Crop Production, Key Laboratory of Crop Physiology Ecology and Production Management, Sanya Institure of Nanjing Agriculture, Nanjing Agricultural University, Sanya, 572000, China
- China- Kenya Belt and Road Joint Laboratory on Crop Molecular Biology, Nanjing, 210095, China
| | - Jiaqi Li
- Jiangsu Collaborative Innovation Center for Modern Crop Production, Key Laboratory of Crop Physiology Ecology and Production Management, Sanya Institure of Nanjing Agriculture, Nanjing Agricultural University, Sanya, 572000, China
- China- Kenya Belt and Road Joint Laboratory on Crop Molecular Biology, Nanjing, 210095, China
| | - Chunhao Lin
- Jiangsu Collaborative Innovation Center for Modern Crop Production, Key Laboratory of Crop Physiology Ecology and Production Management, Sanya Institure of Nanjing Agriculture, Nanjing Agricultural University, Sanya, 572000, China
- China- Kenya Belt and Road Joint Laboratory on Crop Molecular Biology, Nanjing, 210095, China
| | - Meichen Zhu
- Jiangsu Collaborative Innovation Center for Modern Crop Production, Key Laboratory of Crop Physiology Ecology and Production Management, Sanya Institure of Nanjing Agriculture, Nanjing Agricultural University, Sanya, 572000, China
- China- Kenya Belt and Road Joint Laboratory on Crop Molecular Biology, Nanjing, 210095, China
| | - Yanfeng Ding
- Jiangsu Collaborative Innovation Center for Modern Crop Production, Key Laboratory of Crop Physiology Ecology and Production Management, Sanya Institure of Nanjing Agriculture, Nanjing Agricultural University, Sanya, 572000, China
- China- Kenya Belt and Road Joint Laboratory on Crop Molecular Biology, Nanjing, 210095, China
| | - Weiwei Li
- Jiangsu Collaborative Innovation Center for Modern Crop Production, Key Laboratory of Crop Physiology Ecology and Production Management, Sanya Institure of Nanjing Agriculture, Nanjing Agricultural University, Sanya, 572000, China
- China- Kenya Belt and Road Joint Laboratory on Crop Molecular Biology, Nanjing, 210095, China
| | - Ganghua Li
- Jiangsu Collaborative Innovation Center for Modern Crop Production, Key Laboratory of Crop Physiology Ecology and Production Management, Sanya Institure of Nanjing Agriculture, Nanjing Agricultural University, Sanya, 572000, China
- China- Kenya Belt and Road Joint Laboratory on Crop Molecular Biology, Nanjing, 210095, China
| | - Soulaiman Sakr
- Institut Agro, University of Angers, INRAE, IRHS, SFR QUASAV, Angers, 49000, France
| | - Lihong Xue
- Jiangsu Collaborative Innovation Center for Modern Crop Production, Key Laboratory of Crop Physiology Ecology and Production Management, Sanya Institure of Nanjing Agriculture, Nanjing Agricultural University, Sanya, 572000, China.
- Institute of Agricultural Resources and Environment, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, China.
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Li X, Wang H, Sun S, Ji X, Wang X, Wang Z, Shang J, Jiang Y, Gong X, Qi H. Optimization of the morphological, structural, and physicochemical properties of maize starch using straw returning and nitrogen fertilization in Northeast China. Int J Biol Macromol 2024; 265:130791. [PMID: 38479666 DOI: 10.1016/j.ijbiomac.2024.130791] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 02/18/2024] [Accepted: 03/09/2024] [Indexed: 03/24/2024]
Abstract
The combination of straw returning and nitrogen (N) fertilization is a popular tillage mode and essential strategy for achieving stable yield and high quality. However, the optimal combination strategy and the influence of tillage mode on the morphological, crystalline, and molecular structures of maize starch remain unclear. We conducted a long-term field experiment over 7 years in Northeast China using two tillage modes, rotary tillage with straw returning (RTS) and plow tillage with straw returning (PTS), and four N application rates. The relative crystallinity, 1045/1022 cm-1 value, and B2 and B3 chains of maize starch were higher under RTS than under PTS, resulting in increased stability of starch and improvements in gelatinization enthalpy and temperature. The surface of the starch granules induced by N fertilizer was smoother than that under the N0 (0 kg N ha-1) treatment. The proportion of amylose content, solubility, swelling power, and light transmittance increased under N2 (262 kg N ha-1) treatment, along with improvement in starch pasting properties. These results suggest that RTS combined with N2 treatment can regulate the morphological, structural, and physicochemical characteristics of maize starch, providing an essential reference for improving the quality of maize starch from an agronomic point of view.
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Affiliation(s)
- Xiangyu Li
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Honglu Wang
- State Key Laboratory of Crop Stress Biology in Arid Areas/College of Agronomy, Northwest A & F University, Yangling, Shaanxi 712100, PR China
| | - Sitong Sun
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Xinjie Ji
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Xuelian Wang
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Zhengyu Wang
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Jiaxin Shang
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Ying Jiang
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Xiangwei Gong
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China.
| | - Hua Qi
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China.
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Gao M, Jia J, Zhang C, Liu Y, Dou B, Zhang N. Structure, properties, and resistant starch content of modified rice flour prepared using dual hydrothermal treatment. Int J Biol Macromol 2024; 262:130050. [PMID: 38346627 DOI: 10.1016/j.ijbiomac.2024.130050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 02/03/2024] [Accepted: 02/06/2024] [Indexed: 02/17/2024]
Abstract
In this study, modified rice flour with high resistant starch (RS) content was prepared by dual hydrothermal treatment, which combined the heat-moisture treatment with the pressure-heat treatment method. The effects of dual hydrothermal treatment on the structure and properties of modified rice flour and their relationship with RS content were further discussed. The results showed that the RS content of modified rice flour was higher than that of rice flour (RF), and dual hydrothermal treatment was more effective than single hydrothermal treatment. Adhesion and aggregation occurred between the particles of modified rice flour. Both crystallinity and short-range ordering were increased in modified rice flour compared to RF. Moreover, the modified rice flour of dual hydrothermal treatment had higher crystallinity and a more ordered short-range structure of starch, which improved RS content to a certain extent. Compared to single hydrothermal treatment, the modified rice flour of dual hydrothermal treatment had a lower viscoelasticity and a better thermal stability. Both RF and modified rice flour gels were composed mainly of free water, with minimal amounts of bound and immobile water. The study may provide a reference for the production and application of modified rice flour.
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Affiliation(s)
- Man Gao
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Jianhui Jia
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; College of Life Science and Technology, Mudanjiang Normal University, Mudanjiang 157011, China
| | - Chujia Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Ying Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Boxin Dou
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
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Ge J, Du Y, Wang Q, Xu X, Li J, Tao J, Gao F, Yang P, Feng B, Gao J. Effects of nitrogen fertilizer on the physicochemical, structural, functional, thermal, and rheological properties of mung bean (Vigna radiata) protein. Int J Biol Macromol 2024; 260:129616. [PMID: 38266839 DOI: 10.1016/j.ijbiomac.2024.129616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 12/03/2023] [Accepted: 01/17/2024] [Indexed: 01/26/2024]
Abstract
Nitrogen fertilizer can affect the seed quality of mung bean. However, the effects of nitrogen fertilizer on the properties of mung bean protein (MBP) remain unclear. We investigated the effects of four nitrogen fertilization levels on the physicochemical, structural, functional, thermal, and rheological properties of MBP. The results showed that the amino acid and protein contents of mung bean flour were maximized under 90 kg ha-1 of applied nitrogen treatment. Nitrogen fertilization can alter the secondary and tertiary structure of MBP. The main manifestations are an increase in the proportion of β-sheet, the exposure of more chromophores and hydrophobic groups, and the formation of loose porous aggregates. These changes improved the solubility, oil absorption capacity, emulsion activity, and foaming stability of MBP. Meanwhile, Thermodynamic and rheological analyses showed that the thermal stability, apparent viscosity, and gel elasticity of MBP were all increased under nitrogen fertilizer treatment. Correlation analysis showed that protein properties are closely related to changes in structure. In conclusion, nitrogen fertilization can improve the protein properties of MBP by modulating the structure of protein molecules. This study provides a theoretical basis for the optimization of mung bean cultivation and the further development of high-quality mung bean protein foods.
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Affiliation(s)
- Jiahao Ge
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Yarong Du
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Qi Wang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Xiaoying Xu
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Jie Li
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Jincai Tao
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Feng Gao
- Agricultural Technology Extension Center of Hengshan District, Hengshan, Shaanxi Province 719199, China
| | - Pu Yang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Baili Feng
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Jinfeng Gao
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China.
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8
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Ma Z, Zhu Y, Wang Z, Chen X, Cao J, Liu G, Li G, Wei H, Zhang H. Effect of starch and protein on eating quality of japonica rice in Yangtze River Delta. Int J Biol Macromol 2024; 261:129918. [PMID: 38309388 DOI: 10.1016/j.ijbiomac.2024.129918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 01/16/2024] [Accepted: 01/31/2024] [Indexed: 02/05/2024]
Abstract
This study examined four types of japonica rice from Yangtze River Delta, categorized based on amylose content (AC) and protein content (PC): high AC with high PC, high AC with low PC, low AC with high PC, and low AC with low PC. It systematically explored the effect of starch, protein and their interactions on eating quality of japonica rice. Rheological analysis revealed that increased amylose, long chains amylopectin or protein levels during cooking strengthen starch-protein interactions (hydrogen bonding), forming a firm gel network. Scanning electron microscopy showed that increased amylose, long chains amylopectin or protein levels made protein and starch more stable in combination during cooking, limiting starch structure cleavage. Therefore, the eating quality of high AC in similar PC japonica rice and high PC in similar AC japonica rice were poor. Further, correlation and random-forest analysis (RFA) identified amylose as the most influential factor in starch-protein interactions affecting rice eating quality, followed by amylopectin and protein. RFA also revealed that in high AC japonica rice, the interactions of Fb3 and albumin with amylose were more conducive to forming good eating quality. In low AC japonica rice, the interactions of Fb2 and prolamin with amylose were more beneficial.
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Affiliation(s)
- Zhongtao Ma
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Research Institute of Rice Industrial Engineering Technology of Yangzhou University, Yangzhou 225009, China
| | - Ying Zhu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Research Institute of Rice Industrial Engineering Technology of Yangzhou University, Yangzhou 225009, China
| | - Zhijie Wang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Research Institute of Rice Industrial Engineering Technology of Yangzhou University, Yangzhou 225009, China
| | - Xi Chen
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Research Institute of Rice Industrial Engineering Technology of Yangzhou University, Yangzhou 225009, China
| | - Jiale Cao
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Research Institute of Rice Industrial Engineering Technology of Yangzhou University, Yangzhou 225009, China
| | - Guodong Liu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Research Institute of Rice Industrial Engineering Technology of Yangzhou University, Yangzhou 225009, China
| | - Guangyan Li
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Research Institute of Rice Industrial Engineering Technology of Yangzhou University, Yangzhou 225009, China
| | - Haiyan Wei
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Research Institute of Rice Industrial Engineering Technology of Yangzhou University, Yangzhou 225009, China.
| | - Hongcheng Zhang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Research Institute of Rice Industrial Engineering Technology of Yangzhou University, Yangzhou 225009, China
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9
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Liu H, Liu B, Zhou H, Huang Y, Gao X. Nitrogen fertilizer affects the cooking quality and starch properties of proso millet ( Panicum miliaceum L.). Food Sci Nutr 2024; 12:602-614. [PMID: 38268879 PMCID: PMC10804076 DOI: 10.1002/fsn3.3789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 09/04/2023] [Accepted: 10/07/2023] [Indexed: 01/26/2024] Open
Abstract
Nitrogen has a critical influence on the yield and quality of proso millet. However, the exact impact of nitrogen on the cooking quality of proso millet is not clear. In this study, the cooking quality and starch properties of two proso millet varieties (waxy-Shaanxi millet [wSM] variety and non-waxy-Shaanxi millet [nSM] variety) were compared and analyzed under nitrogen fertilizer treatment (N150, 150 kg/hm2) and a control group without nitrogen application (N0, 0 kg/hm2). Compared with the N0 group, the N150 treatment significantly increased protein content, amylose levels, and total yield. Employing rapid visco analyser and differential scanning calorimetry analyses, we observed that under the N150 treatment, the peak viscosity and breakdown viscosity of proso millet powder were diminished, while the setback viscosity and enthalpy values (ΔH) increased. In addition, nitrogen treatment increased the solids content in the obtained rice soup and significantly hardened the texture of the rice. At the same time, we noticed that the absorption capacity of starch in water and oil was enhanced. These results showed that nitrogen fertilizer had significant effects on the cooking quality and starch properties of proso millet.
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Affiliation(s)
- Hongyu Liu
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of AgronomyNorthwest A&F UniversityYanglingChina
| | - Beibei Liu
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of AgronomyNorthwest A&F UniversityYanglingChina
- Ankang Vocational Technical CollegeAnkangChina
| | - Haolu Zhou
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of AgronomyNorthwest A&F UniversityYanglingChina
| | - Yinghui Huang
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of AgronomyNorthwest A&F UniversityYanglingChina
| | - Xiaoli Gao
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of AgronomyNorthwest A&F UniversityYanglingChina
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10
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Shi S, Ma Y, Zhao D, Li L, Cao C, Jiang Y. The differences in metabolites, starch structure, and physicochemical properties of rice were related to the decrease in taste quality under high nitrogen fertilizer application. Int J Biol Macromol 2023; 253:126546. [PMID: 37643670 DOI: 10.1016/j.ijbiomac.2023.126546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2023] [Revised: 07/30/2023] [Accepted: 08/25/2023] [Indexed: 08/31/2023]
Abstract
Nitrogen fertilizer application is one of the key cultivation practices to improve rice yields. However, the application of high nitrogen fertilizers often leads to a reduction in the stickiness of the rice after cooking, thus reducing the taste quality of rice. Moreover, there are differences in taste quality among rice varieties, and the mechanism has not been studied in depth. In this study, two rice varieties (Meixiangzhan2hao and Exiang2hao) were planted under two nitrogen fertilizer levels. The physicochemical properties and taste quality of the rice were determined after maturity. Our results showed that high nitrogen fertilizer level alters tryptophan metabolism in rice, increasing most amino acid content and protein content in rice. The high content of protein and the higher short-range ordered structure of starch inhibited the gelatinization characteristics of starch and reduced the taste quality of rice. Under high nitrogen fertilizer application, Exiang2hao showed smaller increases in protein content, lower level of amylose and relative crystallinity, and higher content of lipid metabolites. These differences in chemical substances resulted in a less pronounced reduction in the taste quality of Exiang2hao. In this study, the taste quality of different rice varieties under different levels of nitrogen fertilizer application was analyzed, providing new ideas for future improvement of rice taste quality.
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Affiliation(s)
- Shijie Shi
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China.
| | - Yingying Ma
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Dan Zhao
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Lina Li
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Cougui Cao
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Shuangshui Shuanglü Institute, Huazhong Agricultural University, Wuhan 430070, China
| | - Yang Jiang
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Shuangshui Shuanglü Institute, Huazhong Agricultural University, Wuhan 430070, China.
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11
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Yuan X, Luo Y, Yang Y, Chen K, Wen Y, Luo Y, Li B, Ma Y, Guo C, Chen Z, Yang Z, Sun Y, Ma J. Effects of postponing nitrogen topdressing on starch structural properties of superior and inferior grains in hybrid indica rice cultivars with different taste values. FRONTIERS IN PLANT SCIENCE 2023; 14:1251505. [PMID: 37881615 PMCID: PMC10597642 DOI: 10.3389/fpls.2023.1251505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/01/2023] [Accepted: 09/25/2023] [Indexed: 10/27/2023]
Abstract
Introduction Nitrogen (N) fertilizer management, especially postponing N topdressing can affect rice eating quality by regulating starch quality of superior and inferior grains, but the details are unclear. This study aimed to evaluate the effects of N topdressing on starch structure and properties of superior and inferior grains in hybrid indica rice with different tastes and to clarify the relationship between starch structure, properties, and taste quality. Methods Two hybrid indica rice varieties, namely the low-taste Fyou 498 and high-taste Shuangyou 573, were used as experimental materials. Based on 150 kg·N hm-2, three N fertilizer treatments were established: zero N (N0), local farmer practice (basal fertilizer: tillering fertilizer: panicle fertilizer=7:3:0) (N1), postponing N topdressing (basal fertilizer: tillering fertilizer: panicle fertilizer=3:1:6) (N2). Results The starch granules of superior grains were more complete, and the decrease in small granules content and the stability of starch crystals were a certain extent less than those of inferior grains. Compared with N1, under N2, low-taste and high-taste varieties large starch granules content were significantly reduced by 6.89%, 0.74% in superior grains and 4.26%, 2.71% in inferior grains, the (B2 + B3) chains was significantly reduced by 1.61%, 0.98% in superior grains, and 1.18%, 0.97% in inferior grains, both reduced the relative crystallinity and 1045/1022 cm-1, thereby decreasing the stability of the starch crystalline region and the orderliness of starch granules. N2 treatment reduced the ΔHgel of two varieties. These changes ultimately contributed to the enhancement of the taste values in superior and inferior grains in both varieties, especially the inferior grains. Correlation analysis showed that the average starch volume diameter (D[4,3]) and relative crystallinity were significantly positively correlated with the taste value of superior and inferior sgrains, suggesting their potential use as an evaluation index for the simultaneous enhancement of the taste value of rice with superior and inferior grains. Discussion Based on 150 kg·N hm-2, postponing N topdressing (basal fertilizer: tillering fertilizer: panicle fertilizer=3:1:6) promotes the enhancement of the overall taste value and provides theoretical information for the production of rice with high quality.
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Affiliation(s)
- Xiaojuan Yuan
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Yongheng Luo
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Yonggang Yang
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Kairui Chen
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Yanfang Wen
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Yinghan Luo
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Bo Li
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Yangming Ma
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Changchun Guo
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
- Key Laboratory of Southwest Rice Biology and Genetic Breeding, Ministry of Agriculture and Rural Affairs, Rice and Sorghum Research Institute, Sichuan Academy of Agricultural Sciences, Deyang, China
| | - Zongkui Chen
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Zhiyuan Yang
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Yongjian Sun
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Jun Ma
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
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12
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Li Y, Liang C, Liu J, Zhou C, Wu Z, Guo S, Liu J, A N, Wang S, Xin G, Henry RJ. Moderate Reduction in Nitrogen Fertilizer Results in Improved Rice Quality by Affecting Starch Properties without Causing Yield Loss. Foods 2023; 12:2601. [PMID: 37444339 DOI: 10.3390/foods12132601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2023] [Revised: 07/02/2023] [Accepted: 07/03/2023] [Indexed: 07/15/2023] Open
Abstract
The quality and starch properties of rice are significantly affected by nitrogen. The effect of the nitrogen application rate (0, 180, and 230 kg ha-1) on the texture of cooked rice and the hierarchical structure and physicochemical properties of starch was investigated over two years using two japonica cultivars, Bengal and Shendao505. Nitrogen application contributed to the hardness and stickiness of cooked rice, reducing the texture quality. The amylose content and pasting properties decreased significantly, while the relative crystallinity increased with the increasing nitrogen rates, and the starch granules became smaller with an increase in uneven and pitted surfaces. The proportion of short-chain amylopectin rose, and long-chain amylopectin declined, which increased the external short-range order by 1045/1022 cm-1. These changes in hierarchical structure and grain size, regulated by nitrogen rates, synergistically increased the setback viscosity, gelatinization enthalpy and temperature and reduced the overall viscosity and breakdown viscosity, indicating that gelatinization and pasting properties were the result of the joint action of several factors. All results showed that increasing nitrogen altered the structure and properties of starch, eventually resulting in a deterioration in eating quality and starch functional properties. A moderate reduction in nitrogen application could improve the texture and starch quality of rice while not impacting on the grain yield.
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Affiliation(s)
- Yimeng Li
- College of Agronomy, Shenyang Agricultural University, Shenyang 110866, China
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane 4067, Australia
| | - Chao Liang
- College of Agronomy, Shenyang Agricultural University, Shenyang 110866, China
| | - Junfeng Liu
- College of Agronomy, Shenyang Agricultural University, Shenyang 110866, China
| | - Chanchan Zhou
- College of Agronomy, Shenyang Agricultural University, Shenyang 110866, China
| | - Zhouzhou Wu
- College of Agronomy, Shenyang Agricultural University, Shenyang 110866, China
| | - Shimeng Guo
- College of Agronomy, Shenyang Agricultural University, Shenyang 110866, China
| | - Jiaxin Liu
- College of Agronomy, Shenyang Agricultural University, Shenyang 110866, China
| | - Na A
- College of Agronomy, Shenyang Agricultural University, Shenyang 110866, China
| | - Shu Wang
- College of Agronomy, Shenyang Agricultural University, Shenyang 110866, China
| | - Guang Xin
- College of Food Science and Engineering, Shenyang Agricultural University, Shenyang 110866, China
| | - Robert J Henry
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane 4067, Australia
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13
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Guo X, Wang L, Zhu G, Xu Y, Meng T, Zhang W, Li G, Zhou G. Impacts of Inherent Components and Nitrogen Fertilizer on Eating and Cooking Quality of Rice: A Review. Foods 2023; 12:2495. [PMID: 37444233 DOI: 10.3390/foods12132495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 06/19/2023] [Accepted: 06/21/2023] [Indexed: 07/15/2023] Open
Abstract
With the continuous improvement of living standards, the preferences of consumers are shifting to rice varieties with high eating and cooking quality (ECQ). Milled rice is mainly composed of starch, protein, and oil, which constitute the physicochemical basis of rice taste quality. This review summarizes the relationship between rice ECQ and its intrinsic ingredients, and also briefly introduces the effects of nitrogen fertilizer management on rice ECQ. Rice varieties with higher AC usually have more long branches of amylopectin, which leach less when cooking, leading to higher hardness, lower stickinesss, and less panelist preference. High PC impedes starch pasting, and it may be hard for heat and moisture to enter the rice interior, ultimately resulting in worse rice eating quality. Rice with higher lipid content had a brighter luster and better eating quality, and starch lipids in rice have a greater impact on rice eating quality than non-starch lipids. The application of nitrogen fertilizer can enhance rice yield, but it also decreases the ECQ of rice. CRNF has been widely used in cereal crops such as maize, wheat, and rice as a novel, environmentally friendly, and effective fertilizer, and could increase rice quality to a certain extent compared with conventional urea. This review shows a benefit to finding more reasonable nitrogen fertilizer management that can be used to regulate the physical and chemical indicators of rice grains in production and to improve the taste quality of rice without affecting yield.
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Affiliation(s)
- Xiaoqian Guo
- Joint International Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou 225000, China
- China-Sudan Joint Laboratory of Crop Salinity and Drought Stress Physiology, The Ministry of Education of China, Yangzhou 225000, China
| | - Luqi Wang
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Guanglong Zhu
- Joint International Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou 225000, China
| | - Yunji Xu
- Joint International Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou 225000, China
| | - Tianyao Meng
- Joint International Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou 225000, China
| | - Weiyang Zhang
- Jiangsu Key Laboratory of Crop Cultivation and Physiology, Yangzhou University, Yangzhou 225000, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225000, China
| | - Guohui Li
- Jiangsu Key Laboratory of Crop Cultivation and Physiology, Yangzhou University, Yangzhou 225000, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225000, China
| | - Guisheng Zhou
- Joint International Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou 225000, China
- China-Sudan Joint Laboratory of Crop Salinity and Drought Stress Physiology, The Ministry of Education of China, Yangzhou 225000, China
- College for Overseas Education, Yangzhou University, Yangzhou 225000, China
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14
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Lv P, Liu J, Wang Q, Zhang D, Duan X, Sun H. Influence of accelerating storage of foxtail millet on the edible and cooking quality of its porridge: An insight into the structural alteration of the in-situ protein and starch and physicochemical properties. Int J Biol Macromol 2023; 240:124375. [PMID: 37028630 DOI: 10.1016/j.ijbiomac.2023.124375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 04/01/2023] [Accepted: 04/04/2023] [Indexed: 04/08/2023]
Abstract
This study aimed to elucidate the effect of the accelerating storage (40 °C, 10 weeks) of foxtail millet on the edible and cooking quality of its porridge. The structural alteration of the in-situ protein and starch in foxtail millet, as well as the physicochemical properties were investigated. Both the homogeneity and palatability of millet porridge were significantly improved after 8-week storage of millet, while its proximate compositions remained unchanged. Meanwhile, the accelerating storage increased the water absorption and swelling of millet by 20 % and 22 %, respectively. The morphological studies (using the SEM, CLSM and TEM) revealed that the starch granules in the stored millet became easier to swell and melt, leading to better gelatinization with a higher coverage extension in protein bodies. FTIR results showed that the protein hydrogen bonds in the stored millet became stronger and the starch ordered degree was reduced. Compared to the native foxtail millet, the peak, trough, final, and setback viscosity of the stored sample increased by 27 %, 76 %, 115 % and 143 %, respectively, while the onset, peak, and conclusion temperature increased by 0.80, 1.10 and 0.80 °C, respectively. Besides, the G' and G″ of the stored foxtail millet were significantly higher than its native counterpart.
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Affiliation(s)
- Ping Lv
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; Academy of National Food and Strategic Reserves Administration, Beijing 102629, China
| | - Jianlei Liu
- Academy of National Food and Strategic Reserves Administration, Beijing 102629, China
| | - Qian Wang
- Academy of National Food and Strategic Reserves Administration, Beijing 102629, China
| | - Dong Zhang
- Academy of National Food and Strategic Reserves Administration, Beijing 102629, China
| | - Xiaoliang Duan
- Academy of National Food and Strategic Reserves Administration, Beijing 102629, China.
| | - Hui Sun
- Academy of National Food and Strategic Reserves Administration, Beijing 102629, China.
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15
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Hirata Y, Nakagawa H, Yamauchi H, Kaneko K, Hagihala M, Yamaguchi H, Ohmoto C, Katsuno N, Imaizumi T, Nishizu T. Effect of starch retrogradation on molecular dynamics of cooked rice by quasi-elastic neutron scattering. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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16
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Cheng B, Shi S, Pan K, Nie J, Xing J, Wang X, Li L, Tang J, Liu J, Cao C, Jiang Y. Untargeted metabolomics based on UHPLC-Q-Exactive-MS reveals metabolite and taste quality differences between Koshihikari rice from China and Japan. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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17
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Shi S, Zhao D, Pan K, Ma Y, Zhang G, Li L, Cao C, Jiang Y. Combination of near-infrared spectroscopy and key wavelength-based screening algorithm for rapid determination of rice protein content. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/13/2023]
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