Effects Of Changes In Protein And Starch On Texture Characteristics Of Treated With Different Fertilization Brown Rice During Storage

Brown rice,as a processed product of rice,has superior nutritional value relative to polished white rice,and is worthy of further research.Studying the effects of different fertilization treatments on the nutritional quality and texture characteristics of brown rice under crab co-culture mode,as well as the changes in nutritional quality and texture properties during storage,have important significance for the subsequent processing and storage of brown rice,and can also feedback agriculture,to determine optimal fertilization conditions.The main research contents and results of this study are as follows:The fixed grating near-infrared component analyzer was used to analyze the moisture,protein and amylose content in brown rice.It was found that the protein content of the nitrogen fertilizer group increased with the increase of nitrogen addition,while the phosphorus fertilizer group had no significant difference,indicating that the protein content of brown rice was mainly affected by nitrogen.There was no significant difference in water content between the nitrogen fertilizer group and the phosphate fertilizer group,which indicated that protein hydrophobicity had little effect on the water content of brown rice.The amylose content decreased with the increase of nitrogen addition,and the addition of phosphate fertilizer had no effect on the amylose content.Coomassie brilliant blue method was used to determine the albumin,globulin,and glutenin contents in brown rice.It was found that albumin in the nitrogen group had a positive correlation with the addition of fertilization,while globulin had a negative correlation,and the phosphate group had the opposite trend.The phenol sulfuric acid method was used to determine the total starch content,and it was found that the nitrogen content may inhibit the biological activity of GBSS(40)protein was restrained with the increase of the nitrogen consumption.Size exclusion chromatography was used to determine the average molecular weight of starch.It was found that the average molecular weight of the phosphate group was higher than that of the nitrogen group,which may inhibit the amylopectin branch chain elongation was affected when GBSS(40)was in a high nitrogen environment.The hardness of brown rice in the nitrogen treatment group has no trend,and there is no significant difference in the phosphate group,but the hardness of the phosphate group is higher than that of the nitrogen group;there is no significant difference in the stickiness of the nitrogen group or the phosphate group,but stickiness was higher than that of the nitrogen fertilizer group.The rice storage period is measured every 2 months.The storage in natural environment is different from that in constant temperature and humidity.The rice stored in the natural environment will be coupled with the heat and humidity of the porous medium due to weather changes,which will cause the brown rice's water content to change with the season,and produce mold and deterioration.During storage,the protein changes slightly with the season,the protein in the nitrogen fertilizer group still maintains an increase with the increase of nitrogen addition,which is related to the protein content of rice during the growth period affected by nitrogen fertilizer.In addition,the range of protein content was 1.15 ± 0.1 g,indicating that the effect of fertilization on protein changes during rice seed storage was minimal.The change of amylose is affected by environmental factors,when the rice is in an unfavorable environment,the amylose content will increase;when the rice is in a favorable growth environment,the increase of amylose is less than the consumption.Physiologically active proteins change as the environment changes,when albumin is in an unfavorable environment,it will change to 0.8 mg/100 mg spontaneously;when albumin is in an appropriate environment,it will change to 1.75 mg/100 mg.When globulin is in an unfavorable environment,its content will change to 0.8 mg/100 mg spontaneously,when in a suitable environment,it will spontaneously change to 1.2 mg/100 mg.The hardness and viscosity of brown rice flour are affected by environmental factors,and there will be some changes.In addition,changes in albumin and globulin appear to be expressed as changes in brown rice hardness and viscosity.In addition,the texture characteristics of brown rice in group N215 has the smallest change during storage,and is most suitable for production and processing.