氮肥对糜子淀粉结构、糊化及流变性能的影响

doi:10.1016/j.jia.2024.02.015

Journal of Integrative Agriculture ›› 2025, Vol. 24 ›› Issue (7): 2575-2588.DOI: 10.1016/j.jia.2024.02.015

氮肥对糜子淀粉结构、糊化及流变性能的影响

收稿日期:2023-09-18 修回日期:2024-02-29 接受日期:2024-01-03 出版日期:2025-07-20 发布日期:2025-06-17

Effect of nitrogen fertilizer on proso millet starch structure, pasting, and rheological properties

Honglu Wang¹, Hui Zhang¹, Qian Ma¹, Enguo Wu¹, Aliaksandr Ivanistau², Baili Feng^1#

¹College of Agronomy, Northwest A&F University/State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712100, China
²Belarusian State Agricultural Academy, Gorki 213407, Belarus

Received:2023-09-18 Revised:2024-02-29 Accepted:2024-01-03 Online:2025-07-20 Published:2025-06-17
About author:#Correspondence Baili Feng, E-mail: fengbaili@nwsuaf.edu.cn
Supported by:
This work was supported by the Postdoctoral Fellowship Program of China Postdoctoral Science Foudation (CPSF) (GZC20241394), the Shaanxi Province Natural Science Basic Research Program-Youth Project, China (2025JC-YBQN271), the National Natural Science Foundation of China (31371529), the Shaanxi Province “Two Chains” Integrated Crop Breeding Key Project, China (2021LLRH-07), the Minor Grain Crops Research and Development System of Shaanxi Province, China (NYKJ-2021-YL(XN)40).

摘要/Abstract

摘要：

氮肥作为重要的农艺措施，对作物产量和品质有很大影响。本研究旨在探索四种氮肥水平对糜子淀粉的形态、片层和结晶结构、糊化和流变特性的影响，并揭示糜子的潜在食品应用价值。研究结果表明，随着施氮量增加，淀粉颗粒表面呈现凹凸不平状，淀粉颗粒的结构趋于复杂。施氮后提高了糜子淀粉的相对结晶度、有序结构和平均重复距离，使淀粉结构更加稳定，从而提高了淀粉的糊化焓。此外，施氮明显提高淀粉峰值粘度、崩解值、回生值和最终粘度，但降低了表观直链淀粉的含量，从而导致糜子淀粉基食品在加工和运输过程中抗剪切力和储存能力下降。流变学分析表明，糜子淀粉具有典型的假塑性流体特征。施氮后，糜子淀粉凝胶具有较强的抗剪切变稀能力、凝胶强度和屈服应力，在3D打印产品中具有良好的应用前景，这可归因于氮肥处理下糜子淀粉G′明显高于G′′，以及低直链淀粉含量可在水中形成稳定的网络结构以固定更多水分。我们的研究为糜子淀粉在食品工业中的应用以及糜子优质栽培提供参考。

Abstract:

Nitrogen fertilizer is an important agronomic measure significantly affecting crop yield and grain quality. This two-year study aimed to explore the effects of four nitrogen levels on the morphology, lamellar and crystalline structure, pasting, and rheological properties of proso millet (PM) starch and to investigate potential food applications of PM. The results showed that the starch surface became uneven, and the structure of the starch granules shifted towards greater complexity with increasing nitrogen levels. Nitrogen increased the relative crystallinity, ordered structure, and average repeat distance, leading to a stable starch structure and a higher gelatinization enthalpy. Furthermore, nitrogen significantly increased peak, breakdown, setback, and final viscosities but decreased apparent amylose content, which caused the shear resistance and storage capacity of PM starch-based foods to deteriorate during processing and transport. Rheological analysis showed that PM starch exhibited the typical characteristics of a pseudoplastic fluid. Under nitrogen treatment, PM starch gels showed high potential for application in 3D printing products due to high resistance to shear thinning, gel strength, and yield stress, presumably owing to the significantly higher G´ than G´´, and the lower amylose content, which in turn promoted the formation of a stable network structure in water to immobilize more water. Our study provides a reference for applying PM starch in the food industry and for developing PM cropping-management programs to improve quality.

Key words: proso millet , nitrogen fertilizer , starch , amylose , structure

Honglu Wang, Hui Zhang, Qian Ma, Enguo Wu, Aliaksandr Ivanistau, Baili Feng. 氮肥对糜子淀粉结构、糊化及流变性能的影响[J]. Journal of Integrative Agriculture, 2025, 24(7): 2575-2588.

Honglu Wang, Hui Zhang, Qian Ma, Enguo Wu, Aliaksandr Ivanistau, Baili Feng. Effect of nitrogen fertilizer on proso millet starch structure, pasting, and rheological properties[J]. Journal of Integrative Agriculture, 2025, 24(7): 2575-2588.

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氮肥对糜子淀粉结构、糊化及流变性能的影响

Effect of nitrogen fertilizer on proso millet starch structure, pasting, and rheological properties

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