Glassy State Transition and Rice Drying: Development of a Brown Rice State Diagram

The effect of moisture content (MC) on the glass transition temperature (T_g) of individual brown rice kernels of Bengal, a medium‐grain cultivar, and Cypress, a long‐grain cultivar, was studied. Three methods were investigated for measuring T_g: differential scanning calorimetry (DSC), thermomechanical analysis (TMA), and dynamic mechanical analysis (DMA). Among these methods, TMA was chosen, because it can also measure changes in the thermal volumetric coefficient (β) of the kernel during glass transition. TMA‐measured T_g at similar MC levels for both cultivars were not significantly different and were combined to generate a brown rice state diagram. Individual kernel T_g for both cultivars increased from 22 to 58°C as MC decreased from 27 to 3% wb. Linear and sigmoid models were derived to relate T_g to MC. The linear model was sufficient to describe the property changes in the MC range encountered during rice drying. Mean β values across both cultivars in the rubbery state was 4.62 × 10^‐4/°C and was higher than the mean β value of 0.87 × 10^‐4/°C in the glassy state. A hypothetical rice drying process was mapped onto the combined state diagram generated for Bengal and Cypress.     

Differential Scanning Calorimetry Glass Transition Temperatures of White Bread and Mold Growth in the Putative Glassy State

Differential scanning calorimetry (DSC) was used to determine the onset and end temperatures of the glass transition (T_g) for white bread equilibrated between 53 and 84% rh. Calorimetric T_g end values were ≈20°C higher than onset values, indicating that it is probably more correct to refer to a “glass transition range” rather than a glass transition temperature. Slices of white bread inoculated with a mixture of xerophilic molds were equilibrated to 75% rh (equilibrium moisture content of 14.5 g of water/100 g of dry material) and stored at 26°C. In a parallel experiment, some of the equilibrated bread samples were stored without mold inoculation and subjected to spontaneous contamination from the immediate surroundings. As suggested by measured T_g, bread stored at 75% rh and 26°C appeared to be glassy. After storage, samples of bread (inoculated or not) were spoiled by xerophilic molds, suggesting that T_g, as measured by DSC, cannot be considered as an absolute threshold for mold growth inhibition.     

Effect of Specific Mechanical Energy on Properties of Extruded Protein‐Starch Mixtures

The effect of the specific mechanical energy (SME) during extrusion of a protein‐starch mixture was studied by analyzing the glass transition temperature (T_g) and starch gelatinization. We found that the SME values of 344 to 2108 kJ/kg did not significantly change the T_g of the product. To explain the insensitivity of T_g to SME in spite of reported fragmentation taking place during extrusion, we studied the effect of the molecular weight (MW) on T_g in a model system consisting of dextrans of varying molecular weights. We found that the effect of the molecular weight on the T_g reached a plateau at 6.7 × 10⁴. Because the reported size of the fragments created during the extrusion process is larger than this, we were able to explain the apparent insensitivity of T_g to SME in the protein‐carbohydrate matrix studied. However, we found that starch gelatinization varied with SME, the degree of gelatinization being higher for systems exposed to higher SME.     

Effect of Sucrose on Glass Transition,Gelatinization, and Retrogradation of Wheat Starch

Differential scanning calorimetry (DSC) was used to study the effect of sucrose on wheat starch glass transition, gelatinization, and retrogradation. As the ratio of sucrose to starch increased from 0.25:1 to 1:1, the glass transition temperature (T_g, T_g′) and ice melting enthalpy (ΔH_ice) of wheat starch‐sucrose mixtures (with total moistures of 40–60%) were decreased to a range of −7 to −20°C and increased to a range of 29.4 to 413.4 J/g of starch, respectively, in comparison with wheat starch with no sucrose. The T_g′ of the wheat starch‐sucrose mixtures was sensitive to the amount of added sucrose, and detection was possible only under conditions of excess total moisture of >40%. The peak temperature (T_m) and enthalpy value (ΔH_G) for gelatinization of starch‐sucrose systems within the total moisture range of 40–60% were increased with increasing sucrose and were greater at lower total moisture levels. The T_g′ of the starch‐sucrose system increased during storage. In particular, the significant shift in T_g′ ranged between 15 and 18°C for a 1:1 starch‐sucrose system (total moisture 50%) after one week of storage at various temperatures (4, 32, and 40°C). At 40% total moisture, samples with sucrose stored at 4, 32, and 40°C for four weeks had higher retrogradation enthalpy (ΔH) values than a sample with no sucrose. At 50 and 60% total moisture, there were small increases in ΔH values at storage temperature of 4°C, whereas recrystallization of samples with sucrose stored at 32 and 40°C decreased. The peak temperature (T_p), peak width (δT), and enthalpy (ΔH) for the retrogradation endotherm of wheat starch‐sucrose systems (1:0.25, 1:0.5, and 1:1) at the same total moisture and storage temperature showed notable differences with the ratio of added sucrose. In addition, T_p increased at the higher storage temperature, while δT increased at the lower storage temperature. This suggests that the recrystallization of the wheat starch‐sucrose system at various storage temperatures can be interpreted in terms of δT and T_p.     

Coupled model of stomatal conductance–photosynthesis–transpiration for paddy rice under water-saving irrigation

To improve the performance of a coupled model based on a Leuning–Ball stomatal conductance (g_s) model for rice under water deficit conditions, leaf temperature rising (ΔT) was incorporated into the Leuning–Ball model and a revised coupled model for simulation of stomatal conductance g_s–net photosynthesis rate (P_n)–transpiration rate (T_r) was developed based on data collected from a rice paddy with nonflooded controlled irrigation in 2003 and 2004. Both a Leuning–Ball and revised Leuning–Ball and coupled model based on both were evaluated with internal conductance (g_ic) determined by different equations. The performance of the Leuning–Ball model was improved under water deficit condition by incorporating ΔT, and the revised Leuning–Ball model performed better than the Leuning–Ball model in the coupled model of stomatal conductance–photosynthesis–transpiration for rice under water deficit conditions. Meanwhile, accuracy in g_ic calculation is essential for simulation of P_n, but not for simulation of T_r. Thus, leaf temperature rising ΔT is suitable as a leaf water status indicator in a simulation of rice leaf gas exchange response to water deficit conditions.     

Evaluation of Compatibility of Rice Starch and Pectins by Glass Transition and Sub‐Tg Endotherms and the Effect of Compatibility on Gel Viscosity and Water Loss

Differences in molecular structure and hydrophilicity may affect the compatibility of food components in a highly concentrated solution. Mixtures of TNuS19 rice starch (RS) and pectins with three different degrees of esterification (22, 64, and 92%) were used as a model system to evaluate the components' compatibility in a low‐moisture system. When analyzed individually by differential scanning calorimetry (DSC), RS, low methoxyl pectin (LMP), intermediate methoxyl pectin (IMP), and high methoxyl pectin (HMP) showed the presence of a glass transition temperature (T_g) at 75.2, 96.2, 96.4, and 93.5°C, respectively. Among mixtures, the compatible RS‐HMP exhibited only a single T_g between the T_g values of the two components, whereas the incompatible RS‐LMP showed two T_g values that were close to those of the individual components. The sub‐T_g endotherms of all three mixtures (1:1) were lower than the means of the corresponding components. The degree of decrease was more pronounced in the RS‐HMP mixture than in the others. The above results imply that the interaction, which led to close contact between side chains of the two components, was more intense in the compatible RS‐HMP mixture than in the RS‐IMP and RS‐LMP mixtures. The decrease of the sub‐T_g endotherm can be used as an index to evaluate the degree of compatibility as well as the interaction occurring between the two molecules. The above findings were further verified by dynamic mechanical analyses. Both viscosity and water retention of the compatible RS‐HMP mixed gel were significantly higher than those of the RS‐IMP and RS‐LMP mixed gels. This evidence further suggests that RS and HMP are compatible and exhibit a strong intermolecular interaction that increases gel viscosity and decreases water loss during high‐temperature heating.     

Measurement and Comparison of Glass Transition and Sticky Point Temperatures of Distillers Dried Grains with Solubles (DDGS) with Varying Condensed Distillers Solubles (CDS) and Drying Temperature Levels

Distillers dried grains with solubles (DDGS) is the main coproduct of the U.S. fuel ethanol industry and has significantly impacted the livestock feed markets in recent years. Particle agglomeration and subsequent flowability problems during storage and transport are often a hindrance, a nuisance, and expensive. This paper aims at characterizing the glass transition (T_g) and sticky point (T_s) temperatures of DDGS samples prepared with varying condensed distillers solubles (CDS) levels (10, 15, and 20%, wb), drying temperatures (100, 200, and 300°C), and moisture contents (0, 10, and 20%, db), and it discusses implications on DDGS flowability behavior. Distillers wet grains were combined with specified levels of CDS and dried in a convection‐style laboratory oven to produce DDGS. Subsequently, predetermined amounts of water were added to the DDGS to achieve desired moisture content levels. To determine T_g (°C), a differential scanning calorimeter was used, whereas T_s (°C) was determined through a novel technique with a rheometer. Results indicated high correlations between observed T_s and observed T_g (R² = 0.87) data for DDGS samples. Also, the empirical model for predicted T_g = f (drying temperature, CDS level, and moisture content) based on the Gordon–Taylor model showed favorable R² (0.74). Stickiness of DDGS increased with an increase in moisture content, indicating flow problems resulting from moisture. It was found that drying temperatures and CDS levels each had significant effects on T_g and T_s as well.     

Relationship of Gelatinization and Recrystallization of Cross‐Linked Rice to Glass Transition Temperature

Nonwaxy rice starch was cross‐linked with sodium trimetaphosphate and sodium tripolyphosphate to obtain different degrees of cross‐linking (9.2, 26.2, and 29.2%). The objective was to investigate the influence of cross‐linking on thermal transitions of rice starch. Starch suspensions (67% moisture) were heated at 2°C/min using differential scanning calorimetry (DSC) to follow melting transition of amylopectin. Biphasic transitions were observed at ≈60–95°C in all samples. Melting endotherms of amylopectin shifted to a higher temperature (≤5°C) with an increasing degree of cross‐linking, while there was no dramatic change in enthalpy. Recrystallization during aging for 0–15 days was significantly suppressed by cross‐linking. The delayed gelatinization and retrogradation in crosslinked starch were evident due to restricted swelling and reduced hydration in starch granules. Glass transition temperature (T_g) measured from the derivative curve of heat flow was ‐3 to ‐4°C. No significant change in T_g was observed over the storage time studied.     

Effect of Amylose Content on Expansion of Extruded Rice Pellet

Rice pellets were prepared by single‐screw extrusion cooking with an in‐barrel water content of 50 wt%. Three different types of rice, indica glutinous, japonica, and indica, were used as raw materials. Reconstituted rice flour was made to study the effect of amylose content on pellet expansion. The glass transition (T_g) and expansion (T_e) temperatures of extruded pellet were determined by differential scanning calorimetry (DSC) and noncontact infrared thermometer, respectively. The amylose content was not significantly affected by extrusion cooking. The reduction in intrinsic viscosity indicated that amylopectin experienced some degradation. The T_g and T_e were not functions of amylose content, which affected the expansion ratio of the pellets. The Gordon‐Taylor equation was applied to estimate the T_g of the rice pellets.     

Effect of Hydrophilic Plasticizers on Thermomechanical Properties of Corn Gluten Meal

The glass transition temperature and rheological moduli of plasticized corn gluten meal (CGM) were determined with dynamic mechanical thermal analysis (DMTA). The tested plasticizers were water, glycerol, polyethylene glycols (PEG) 300 and 600, glucose, urea, diethanolamine, and triethanolamine, at concentrations of 10–30% (dwb). The glass transition temperature (T_g) of CGM, measured at 188°C when unplasticized, was lowered by >100°C at 30% plasticizer content, except by PEG 600 and glucose, which showed limited compatibility with CGM proteins. The highest plasticizing efficiency, on a molar basis, was measured with PEG 300 and was attributed to the large number of hydrophilic groups and the high miscibility of this compound with CGM proteins. The change in T_g due to the plasticizing effect was modeled with the Gordon and Taylor equation, but a better fit of the experimental data was obtained with the Kwei equation.     

Quantitative Description of Fracturability Changes in Puffed Corn Extrudates Affected by Sorption of Low Levels of Moisture

Fracturability is a defining textural characteristic of extruded and crunchy products such as puffed snacks and cereals. Even low levels of moisture can significantly affect deformation properties and texture due to changes in the distribution of fracture intensities. The fracturability of puffed corn extrudates produced at two specific mechanical energy (SME) levels, which greatly influenced extrudate structure and deformation behavior, was measured by compression testing before and after equilibration of samples at 33% rh. Significant changes in fracturability due to moderate moisture sorption were manifest in a reduced total number of fractures occurring during compression, an indication of plasticization that was confirmed independently by differential scanning calorimetry (DSC) studies as reductions in glass transition temperature (T_g). However, in both instances, mean fracture intensity and average compressive resistance increased after equilibration, indicating a qualitative toughening or hardening of the products, despite increased moisture and decreased T_g. These textural developments were also reflected in changes in the parameters of fitted fracture intensity distributions. Thus, the influence of processing conditions (quantified in terms of SME) on the creation of new micro and macrostructures, and the effect of low levels of moisture on these structures, can be identified by using fracturability characteristics and T_g. Furthermore, fracturability parameters can demonstrate complexity in the deformation patterns of products that thermal measurements confirm to be plasticized.     

Relationship of Kernel Moisture Content Gradients and Glass Transition Temperatures to Head Rice Yield

The relationship of glass transition temperature T_g and moisture content (MC) gradient of rice kernels to head rice yield (HRY) variation was investigated. Mathematical models describing heat and moisture transfer inside rice kernels during drying were developed and solved using the finite element method. Moisture distributions inside a kernel were simulated and verified using thin-layer drying experiments, and the intra-kernel MC gradients during drying were accordingly determined and analysed. Results showed that in the glassy region, rice did not incur measurable HRY reduction after drying. However, when rice was dried in the rubbery region and then cooled down immediately without being tempered following drying, HRY decreased markedly after MC gradients exceeded certain levels. It was found in this study that the time when the percentage point of moisture removal reached a maximally allowable level before HRY decreased dramatically coincided with the time at which the curve of kernel MC gradients versus drying duration reached its peak. Such a relation was verified with the HRY data of two varieties (Cypress and M202) as measured in this study and cited from literature. The HRY trends for these two varieties were well explained through the behaviour of glass transition and MC gradients of rice.     

Chemical and Physicochemical Properties of Maize Starch After Industrial Nixtamalization

Processing conditions similar to traditional nixtamalization are now used by the industry in the production of dry maize flours (DMF). The objective of this investigation was to evaluate the effect of industrial nixtamalization on maize starch. Thus, dent maize grains were sampled from storage silos and the starch isolated (S). From the same batch of maize, DMF was obtained and the starch isolated (S‐DMF). The amylose content in the starches was quite similar (21.5–23.4%) and characteristic of a dent maize. However, nixtamalization increased the calcium content in S‐DMF. The starches investigated exhibited the typical A‐type diffraction pattern after 40 days of storage at 11–84.1% rh. However, the differential scanning calorimetry (DSC) results showed that annealing of maize starch occurred during storage at 30°C. On the other hand, industrial nixtamalization has both a melting and annealing effect on maize starch. Thus, the operative glass transition temperature (T_g), and the DSC parameters that define starch gelatinization (T_p and ΔH) showed that the proportion between crystalline and amorphous regions within the starch granule and the extent of physical damage to starch were modified by nixtamalization. As an example, T_g for S was between 60 and 62.5°C, while the S‐DMF had a T_g of 45–55°C for damaged starch and 65–70°C for annealed starch. Additionally, the extraction of the nonconstitutive starch lipids provided starches with more consistent thermal properties, particularly in the behavior of gelatinization at different water content. This last observation might have important implications in the consistency of starch physicochemical properties and, consequently, in the quality of maize products such as tortillas.     

Integrated Nutrient Management Affects Fruit Yield of Sapota (Achras zapota L.) and Nutrient Availability in a Vertisol

ABSTRACT

We studied the effect of integrated nutrient management (INM) combinations on supplement of plant nutrient for quantitative and qualitative fruit production in sapota. Thus, 17 combinations of INM practices were evaluated on fruit yield of sapota and nutrient availability in a Vertisol of Chambal region, India. The results demonstrated that almost all treatment combinations comprised of recommended dose of fertilizer (RDF), i.e. 1,000:500:500 g NPK plant^?1 with application of organic and inorganic sources of nutrients had a significant effect on the fruit yield of sapota, soil microbial biomass, NPK content of leaf, fruit and soil over control (T₁). Among different treatments, application of 2/3rd part of RDF + 50 kg FYM + 250 g Azospirillum + 250 g Azotobacter plant^?1 (T₁₁) significantly enhanced the number of fruits plant^?1 (327.88), yield plant^?1 (29.03 kg) and yield ha^?1 (4.52 t). However, the soil microbial count of fungi (8.89 cfu g^?1 soil), bacteria (11.19 cfu g^?1 soil) and actinomycetes (5.60 cfu g^?1 soil) at fruit harvest was higher under the 2/3 of RDF +10 kg vermicompost + 250 g Azospirillum + 250 g Azotobacter plant^?1 (T₁₅). The leaf nitrogen content (N, 2.03%) was higher in T_15, while phosphorus (P, 0.28%) and potassium (K, 1.80%) content were higher in T₁₁. It is evident that treatment T₁₁ increased fruit yield by 32% in Sapota cv. Kalipatti compared to control. Therefore, combined application of nutrient sources proved not only beneficial for enhancing fruit yield of sapota but also sustaining soil health in Chambal region of south-eastern Rajasthan.     

Diagnosis of Sulfur Status of Winged Bean [Psophocarpus Tetragonolobus (L.) Dc] by Plant Tissue Analysis

Winged bean [Psophocarpus tetragonolobus (L.) DC] plants, line UPS31, were grown in pots of sulfur (S)-deficient soil in a glasshouse without added S or with five levels of added S. The seed was inoculated with rhizobia (Bradyrhizobia sp. strain CB756) and plants were later given additional mineral nitrogen (N). Harvests of shoots were made at 39 and 78 days after sowing (DAS). Shoot dry matter yield, total S (S_T), S reducible by hydriodic acid (S_HI) – a measure of sulfate – and N were determined. At 78 DAS, the critical concentration (at 90% maximum yield) of S_T in shoots was 0.9 mg S g^?1 dry matter and in young leaves was 1.4 mg S g^?1 dry matter. Plants with these concentrations or below would be considered S-deficient. The usefulness of critical concentrations of S_HI or ratios of S_HI/S_T, and N/S_T as indicators of S status is discussed.     

Monitoring stomatal conductance of Jatropha curcas seedlings under different levels of water shortage with infrared thermography

Model simulations and experimental measurements were used to investigate the applicability of infrared thermography for the estimation of stomatal conductance and drought stress under sub-optimal meteorological conditions. The study focused on the stomatal conductance index I_g, calculated from the leaf temperature and the temperature of a dry and wet reference leaf. The simulations revealed that I_g is influenced by leaf dimension, wind speed and air temperature and not or hardly by leaf angle, albedo, relative humidity or insolation. In addition, I_g was found to be very sensitive to differences in wind speed, air temperature, insolation, leaf dimension and leaf angle between the measured and the reference leaves. In the experimental part, we evaluated if infrared thermography can be used to improve the knowledge on the water use of Jatropha curcas L., a tropical biofuel crop. Thermal images from Jatropha seedlings grown under three different drought treatments were made on a day with very variable insolation and a day with very low insolation. Smaller newly formed leaves and the active control of the leaf angle proved efficient ways of Jatropha to protect leaves under drought stress from overheating. I_g, assessed in four different ways, and four simplified drought stress indices were derived and related to the measured stomatal conductance (g_s) of the seedlings. The strongest correlation with g_s and the highest discriminative power between the different water treatments were achieved when I_g was calculated by taking the average leaf temperature per plant and the temperature of the dry and wet reference leaves of this plant, rather than the average temperature of several reference leaves. Using the difference between the dry reference and the measured leaf (T_dry − T_l) as a simplified index gave similar results, although correlations were weaker. Other simplified thermal indices were not well correlated with leaf stomatal conductance or with water treatment. Recommendations were formulated for the measurement of I_g and (T_dry − T_l).     

Effect of Sucrose on Starch Conversion and Glass Transition of Nonexpanded Maize and Wheat Extrudates

Nonexpanded “half products” were prepared by twin‐screw extrusion of maize and wheat of fine and coarse particle size in three levels of sucrose, 0, 10, and 20% db. The degree of starch conversion in the extrudates was determined using X‐ray diffraction, differential scanning calorimetry, and rapid viscosity analysis. Starch conversion was greater in the fine material compared with the coarse material and greater for wheat compared with maize. Sugar addition decreased starch conversion in all cases, but the effect was greater for maize compared with wheat and for the coarse material compared with the fine material. The thermal mechanical properties were studied by dynamic mechanical thermal analysis to determine the effect of sugar on the glass transition temperature (T_g) in the four different materials. As expected, the mechanically determined T_g was reduced by sugar addition. Water plasticized wheat semolina less than the other three materials. It was suggested that this was because the extruded semolina was entirely amorphous, whereas Xray analysis showed some crystallinity in the other three materials. Die swell was much less for maize grits possibly because elasticity decreased with decreasing starch conversion. The implications for the role of both water and sugar on the behavior of directly expanded extrudates are discussed.     

Factors That Influence the Microwave Expansion of Glassy Amylopectin Extrudates

The microwave expansion of glassy, unexpanded amylopectin pellets was studied. Amylopectin was extruded at three levels of specific mechanical energy (483, 809, and 846 kJ/kg), and 35–40% moisture content, without expansion at the die. Glassy pellets were obtained by drying and equilibrating the extrudates at five water activities (a_w 0, 0.11, 0.33, 0.67, and 0.75). The pellets were characterized by measuring volume, porosity, and moisture content. The pellets were then expanded in a constant power microwave oven to determine the degree of expansion. When subjected to microwave heating, regardless of extrusion condition and initial a_w, the pellets expanded from the center where the highest temperature was recorded and then expansion advanced in the whole volume. Maximum expansion was reached after 30 sec of heating, after which samples started to burn from the center. Samples simultaneously expanded and lost moisture, both processes being faster and more intense for pellets of higher initial a_w. No expansion was observed for the pellets stored at a_w 0, while collapse was observed for pellets stored at a_w 0.73. A linear correlation between pellet expansion temperature and glass transition temperature was obtained. A hypothesis for the microwave expansion of glassy extrudates was formulated and represented on a state diagram.     

Effects of Temperature and Mechanical Input on Semisweet Biscuit (Cookie) Quality and Dough Characteristics

The effects of specific mechanical energy (SME) and dough temperature at the end of mixing (T_f) on semisweet biscuit dough characteristics and biscuit quality were studied using an experimental mixer fitted with monitoring devices. The fluid circulating in the double jacket of the mixing bowl was regulated at variable temperatures and mixed dough samples were prepared at T_f of 23, 30, and 37°C for three levels of SME input (20, 60 and 120 kJ/kg). Correlation analysis showed that semisweet biscuit length and thickness were independent quality parameters, influenced respectively by the T_f of dough and SME. Biscuit thickness and volume increased with SME input, but SME had no significant influence on the physicochemical characteristics of the dough. Biscuit length was related to the density and stickiness of the dough and to rheological behavior as assessed by fundamental and empirical measurements. A rise in dough temperature >35°C induced a dramatic increase in viscoelastic properties, leading to biscuit shrinkage. The increase of dough density with T_f seemed to be related to the melting of solid fat in the dough recipe. Melting of fat during mixing could also be a source of viscoelastic changes in the dough at T_f.     

拔节期追氮对鲜食糯玉米粉糊化和热力学特性的影响

以苏玉糯1号、苏玉糯5号和渝糯7号为材料,研究了拔节期追氮量（N 0、150和300 kg/hm2）对鲜食糯玉米粉糊化和热力学特性的影响。结果表明,随着拔节期追氮量的增加,峰值黏度和崩解值下降,糊化温度升高,而谷值黏度、终值黏度和回复值呈先降后升趋势; 热力学特征参数中,回生值、终值温度、糊化范围和峰值指数受拔节期追氮量影响较小。原样品热焓值和回生后样品热焓值均表现为随着拔节期追氮量的增加呈先降后升趋势。糊化和热力学特征值对拔节期追氮量的响应不同品种间存在差异。鲜食糯玉米粉的理化特性存在显著的基因型差异,峰值黏度以苏玉糯5号最高,苏玉糯1号最低; 峰值温度苏玉糯1号和苏玉糯5号无显著差异,但均高于渝糯7号; 热焓值、回生值、糊化范围和峰值指数不同品种间相对稳定。相关分析表明,峰值黏度与原样品热焓值和峰值指数呈显著正相关; 崩解值与糊化温度及转变温度,回生值与淀粉的终值黏度和回复值呈显著负相关。在本试验条件下,拔节期追氮总体上使糯玉米食用品质降低,其中以苏玉糯5号在不追氮处理下的糊化和热力学特性较优,即峰值黏度、崩解值和热焓值较高,回生值较低。