Effect of Germination on Flavor Volatiles of Cooked Brown Rice

The effect of germination on flavor volatiles of cooked brown rice among three different rice cultivars was investigated using the headspace solid‐phase microextraction method combined with gas chromatography‐mass spectrometry. The results showed that some flavor compounds varied significantly throughout the germination process and others did not show distinct changes. The amount of total volatiles, most lipid‐oxidation products, and phenolic compounds decreased in the initial stage of germination but increased significantly at a later stage. The amounts of ethanol and ethyl acetate increased significantly in the initial stage of germination and maintained almost the same levels during further germination. The amount of dimethyl sulfide increased significantly during germination; it showed the most significant change among all volatile compounds.     

Effects of Postharvest Processing on Texture Profile Analysis of Cooked Rice

The effects of drying conditions, final moisture content, and degree of milling on the texture of cooked rice varieties, as measured by texture profile analysis, were investigated. Instrumentally measured textural properties were not significantly (α = 0.05) affected by drying conditions, with the exception of cohesiveness. Cohesiveness was lower in rice dried at lower temperatures (18°C or ambient) than in that dried at the higher commercial temperatures. Final moisture content and degree of milling significantly (α = 0.05) affected textural property values for adhesiveness, cohesiveness, hardness, and springiness; their effects were interdependent. The effects of deep milling were more pronounced in the rice dried to 15% moisture than that dried to 12%. In general, textural property values for hardness were higher and those for cohesiveness, adhesiveness, and springiness were lower in regular-milled rice dried to 15% moisture than in that dried to 12%. In contrast, hardness values were lower and cohesiveness, adhesiveness, and springiness values were higher in deep-milled rice dried to 15% moisture than in that dried to 12% moisture. Deep milling resulted in rice with lower hardness values and higher cohesiveness, adhesiveness, and springiness values.     

Influence of Rice Proteins on Eating Quality of Cooked Rice and on Aroma and Flavor of Sake

An improved method for the extraction of storage proteins from rice endosperm under conditions safe for producing food was developed. The contribution of the protein extracts to the eating quality of cooked rice and to the aroma and flavor of sake was examined. Sensory analysis was performed to evaluate the eating quality of cooked rice enriched with the protein extracts. Prolamin‐enrichment increased the hardness of cooked rice, and glutelin‐enrichment degraded the appearance of cooked rice. Physical analyses confirmed that prolamin‐enrichment changed, whereas the glutelin‐enrichment did not change the physical properties of cooked rice. Light and scanning electron microscopy of rice protein extracts revealed small particles of the prolamin extract and larger aggregated particles of the glutelin extract; these features remained after heating. The aroma and flavor of sake were negatively affected by the addition of the protein extracts. Especially, addition of prolamin significantly lowered the evaluation score of the aroma obtained by sensory analysis.     

大气CO_2浓度升高对粳稻稻米物性及食味品质的影响

在2009和2010年利用独特的稻/麦轮作系统FACE（Free Air CO2 Enrichment,开放式空气CO2浓度增高）平台,以武运粳21、扬辐粳8号、武香粳14和武粳15为供试材料,研究了高浓度CO（2比大气背景CO2浓度高200 μmol·mol-1）对粳稻蒸煮米的硬度、粘性、香气、光泽、完整性、味道和口感等的影响。物性分析仪测定结果表明,高浓度CO2环境下粳稻熟米的硬度和粘性总体呈增加趋势,其中扬辐粳8号两指标的增幅均达显著水平。食味计测定结果显示,高浓度CO2对蒸煮稻米香气、光泽度、完整性、味道和口感等食味品质指标均没有影响。相关分析表明,CO2与品种的互作对米饭硬度和粘性有显著影响,但对食味品质参数均没有影响。CO2与年度、CO2与年度和品种间的互作对所有测定参数均无显著影响。两年数据一致表明,未来高浓度CO2环境下粳稻蒸煮米的硬度和粘性将呈增加趋势,增幅因品种而异,但米饭食味品质无显著变化。     

基于高氮投入和基因型差异的水稻氮素营养特征

采用氮素低效品种武育粳3(WY3)、氮素吸收高效品种连粳7(LJ7)和氮素吸收利用双高效品种南粳9108(NJ9)，开展了包括不施氮肥(LN)、适宜或减量氮肥投入(MN, 200 kg/hm2)和过量施氮(HN, 350 kg/hm2)三个条件的田间试验，探究了不同基因型差异的水稻植株整体和关键功能叶含氮量对施氮水平的响应，及其导致的光合特征的变化对氮素利用效率的作用特征。结果表明：在生育后期，氮高效品种的干物质和氮素积累强于氮低效品种。在MN条件下，LJ7和NJ9在齐穗期至完熟期干物质积累量相比WY3分别高46.44%和29.12%，氮素积累量分别高26.28%和32.31%；在该条件下，施用穗肥后27 d的时间段内(灌浆阶段)，WY3的剑叶氮含量降低21.86%,LJ7和NJ9的剑叶氮含量分别降低26.3%和34.74%，降幅次序为NJ9>LJ7>WY3,LJ7和NJ9的剑叶干重、光合速率、气孔导度、单穗重和产量显著高于WY3，氮高效品种的氮素利用效率指标优于WY3。在HN条件下，LJ7和NJ9在灌浆阶段的干物质和氮素积累量仍高于WY3，剑叶干重、气孔导度和单穗重显著优...     

Influence of Sulfur and Nitrogen Content of Rice Grains on Flavor in Stored Sake

The influence of nitrogen and sulfur compounds in rice grains on changes in flavor in stored sake was investigated using Japanese rice cultivars for sake making. Nitrogen content exhibited a significant positive correlation with sulfur content. Based on the molar ratio of nitrogen to sulfur in the rice grain, the sulfur compounds appeared to be derived from protein‐associated sulfur‐containing amino acids, as reported previously. The higher the protein content of the rice, the greater the amount of nitrogen and sulfur compounds found in both the digest of steamed rice grains and in the sake. Physicochemical changes were investigated in the stored sake to confirm the influence of total sulfur content. Polysulfides in the stored sake appeared to be higher when made from rice grains of high total sulfur content. Staling of stored sake was affected by levels of protein‐associated sulfur‐containing amino acids in the rice.     

非包膜缓释复合肥对水稻氮素营养的效应研究

采用盆栽试验研究了非包膜缓释复合肥（SRCF）、包膜缓释复合肥（Multicote）和普通复合肥（CCF）对水稻植株生长和氮素营养的影响。结果表明,盆栽试验施用SRCF的水稻茎叶重、根冠比、含氮量、对肥料氮的吸收量和利用率与Multicote处理的相应指标较为相近,明显优于普通无机复合肥,这表明SRCF的氮素养分具有缓慢释放性能,并能满足水稻不同生长期的氮素需要。     

Effects of Controlled Release Urea on the Yield and Nitrogen Nutrition of Flooded Rice

Nitrogen (N) loss is one of the key problems faced by rice farmers, and Nitrogen-use efficiency in rice is often poor as a result of high N loss through volatilization, leaching, and denitrification. One of the ways to improve N efficiency is by using controlled-release urea (CRU). The CRU generally outperformed granular urea fertilizer in reducing N losses, stimulating plant growth, and increasing N concentrations. A field experiment with the flooded rice variety MR220 was conducted to compare the effect of six different types of CRU fertilizers on yield and N nutrition of a flooded rice cultivar. Bakau series soil (Typic Tropaquept) was used in this study. Rice plants were grown in a cylindrical culvert measuring 90 cm in diameter by 60 cm in height, and all culverts were filled with soil (approx. 210 kg). The soil was flooded and preincubated for 3 weeks to stabilize physiochemical properties before sowing. The experiment was carried out over two planting seasons on the same plot using a completely randomized design (CRD) and was replicated three times. The CRUs evaluated were CDU Uber-10, Meister-20, Meister-27, humate-coated urea, Duration type V, and sulfur-coated urea (gold–N). Fertilizer was applied once throughout the study. For both seasons, CRU-treated plants had significantly greater rice yields [6 t ha^?1 (first planting harvest) and 6.2 t ha^?1 (second planting harvest)] than urea-treated plants [3.7 t ha^?1 (first planting harvest) and 2.2 t ha^?1 (second planting harvest)], respectively. The N accumulations in rice straw and rice grains of the CRU-treated plot were significantly greater than in the control. It can be inferred that CRU performs significantly better than granular urea. This finding is important, considering the usually high N losses in rice-growing areas.     

非包膜缓释复合肥对水稻氮素营养的效应研究

采用盆栽试验研究了非包膜缓释复合肥(SRCF)、包膜缓释复合肥(Multicote)和普通复合肥(CCF)对水稻植株生长和氮素营养的影响。结果表明,盆栽试验施用SRCF的水稻茎叶重、根冠比、含氮量、对肥料氮的吸收量和利用率与Multicote处理的相应指标较为相近,明显优于普通无机复合肥,这表明SRCF的氮素养分具有缓慢释放性能,并能满足水稻不同生长期的氮素需要。     

Quality Prediction of Rice Flour by Multiple Regression Model with Instrumental Texture Parameters of Single Cooked Milled Rice Grains

The purpose of this study was to develop highly accurate regression models with texture parameters of cooked milled rice grains for predicting pasting properties in terms of quality index of rice flour. Two methods were adopted as the texture measurement to acquire predictors for the models. In the calibration set, all the multiple regression models by a single‐grain method exhibited a higher R² than those by a three‐grain method. Each of the former models also showed a lower SEP and a higher RPD in the validation set. The prediction performance was best for consistency (RPD = 2.4). The single‐grain method was more advantageous for the pasting prediction. These results suggest that the models based on grain texture could predict rice flour quality.