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《Journal of Northeast Agricultural University》 2003-04
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Relationship between protein content and the cooking and eating quality properties of rice grain

SHEN Peng,LUO Qiu-xiang,JIN Zheng-xun (Agronomy College,Northeast Agricultural University,Harbin,Heilongjiang, 150030,PRC)  
The relationship between the protein content and cooking and eating quality properties of rice grain was investigated under different nitrogen fertilizer and milling degree.The results were as follows.The protein content of the rice grain increased while the eating value and the amylogram properties decreased significantly with increased nitrogenous fertilizer.Under heading stage applying nitrogenous fertilizer ,the eating value and the amylogram properties got worse.The correlation analysis indicated that the protein content was positively correlated to setback and negatively to break down and max viscosity respectively.Under different milling degree,max viscosity,break down got higher while setback got lower with decreased protein content.When the milled rice rate was 90%,the eating value was largest.
【Fund】: 黑龙江省教育厅项目 编号 :98SJ4 2 NX1 3
【CateGory Index】: TS212
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