Different nitrogen fertilizer application in the field affects the morphology and structure of protein and starch in rice during cooking

[Display omitted] •More protein bodies adhere to the surface of amyloplasts under high nitrogen fertilizer.•Protein bodies slows down damage to the starch structure by cooking.•Protein bodies inhibits the distribution of protons during rice cooking.•Rice eating quality is related to protein and star...

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Veröffentlicht in:	Food research international 2023-01, Vol.163, p.112193-112193, Article 112193
Hauptverfasser:	Shi, Shijie, Zhang, Gaoyu, Chen, Linlin, Zhang, Wenhui, Wang, Xiaodong, Pan, Keqiang, Li, Lina, Wang, Jing, Liu, Juan, Cao, Cougui, Jiang, Yang
Format:	Artikel
Sprache:	eng
Schlagworte:	Cooking Eating quality Fertilizers Nitrogen - metabolism Nitrogen fertilizer Oryza - chemistry Protein Rice Starch Starch - chemistry
Online-Zugang:	Volltext
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