Physico-ecological studies on quality formation of rice kernel. I. Effects of nitrogen top-dressed at full heading time and air temperature during ripening period on quality of rice kernel.

Tamaki, Masahiko; Ebata, Morie; Tashiro, Tsuguhiko; Ishikawa, Masashi

doi:10.1626/jcs.58.653

Cited by 26 publications

(20 citation statements)

References 12 publications

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“…This would reduce the proportion of highly branched starch, and lead to a more unbranched amylose-like fraction, potentially explaining the higher amylose content measured, but this should be investigated further. It should also be noted that other studies (Ahmad and Chughtai, 1982;Tamaki et al, 1989) failed to show differences in amylose content when N fertilizer concentrations were varied. This difference in fertilizer impact may depend on the crop nutritional needs (Champagne et al, 2009).…”

Section: Nitrogen Deficiencymentioning

confidence: 81%

Effects of environmental factors on cereal starch biosynthesis and composition

Thitisaksakul

Jiménez

Arias

et al. 2012

Journal of Cereal Science

224

167

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Section: Nitrogen Deficiencymentioning

confidence: 81%

Effects of environmental factors on cereal starch biosynthesis and composition

Thitisaksakul

Jiménez

Arias

et al. 2012

Journal of Cereal Science

224

167

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“…Protein level (continuous measure) replaced nitrogen fertilizer level because nitrogen significantly increases protein levels in rice (Tamaki et al 1989). Models similar to those described above were used to test for associations among these variables with some changes.…”

Section: Sweet Tastementioning

confidence: 99%

“…If amylose contents (and presumably starch solubility and structure) are not affected by fertilization rate, sensory differences can be ascribed to increased protein content with increased rate of fertilization. Likewise, using a texturometer, Tamaki et al (1989) found the chewiness of cooked rice increased linearly with increase in protein content. Likewise, using a texturometer, Tamaki et al (1989) found the chewiness of cooked rice increased linearly with increase in protein content.…”

mentioning

confidence: 98%

Unraveling the Impact of Nitrogen Nutrition on Cooked Rice Flavor and Texture

et al. 2009

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Cereal Chem. 86(3):274-280Understanding the influences of amylose and protein contents on rice sensory properties is key to maintaining quality and providing consumers with rice with desired flavor and textural attributes. This research focused on delineating the effects of nitrogen nutrition on cooked rice texture and flavor. The sensory properties of cultivars grown in adjoining fields with differing rates of nitrogen fertilizer (to yield grains with a large spread in protein contents) were measured by a panel trained in descriptive analysis. Second, rice sensory properties were modeled using apparent amylose and protein data. Fertilizer level affected protein and apparent amylose contents and, in turn, cooked rice texture. Protein contents were signifi-cantly higher (P < 0.0007) and apparent amylose contents were significantly lower (P < 0.0001) at the higher fertilizer level. Models revealed a negative correlation of protein content with initial starchy coating, slickness, and stickiness between grains-three attributes that are perceived when cooked rice is first introduced into the mouth. Models for roughness, hardness, and moisture absorption-attributes representing three phases of evaluation in the mouth-showed a positive correlation with protein content. The models provide insight into the magnitude of change in protein content that is likely required to observe textural changes in cooked rice.

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“…Several investigations have shown that the total protein content of rice grains was increased by the exposure to a high temperature during the ripening period (Honjo, 1971;Yanatori, 1975;Seo and Chamura, 1980;Maeshige, 1981;Tamaki et al, 1989). Researchers attributed these fi ndings to the insuffi cient accumulation of starch and the lighter 1000-grain weight (Yanatori, 1975;Seo and Chamura, 1980;Maeshige, 1981).…”

Section: Discussionmentioning

confidence: 99%

“…Several investigations using temperature-controlled greenhouses have demonstrated that the total protein content of rice grains is increased by exposure to high temperatures during the ripening period (Honjo, 1971;Yanatori, 1975;Seo and Chamura, 1980;Maeshige, 1981;Tamaki et al, 1989). However, few reports have described the effects of temperature on the protein composition in rice grains.…”

mentioning

confidence: 99%