Effect of Lipid Content and Components on Cooking Quality and Their Responses to Nitrogen in Milled Japonica Rice

Abstract

The objective of this study was to understand the relationship between cooking quality and lipid content and components in milled rice of different cultivars, and the regulation of nitrogen on lipid quality in japonica rice (Oryza sativa L.). Under 7 nitrogen conditions with 4 total nitrogen levels and 2 split ratios, the RVA parameters and contents of crude lipid, lipid components, and amylose were assayed in 6 cultivars. Genotype significantly affected the content and components of lipid in milled rice. The milled rice of small-panicle cultivars had higher contents of crude lipid and starch lipid and lower non-starch lipid in milled rice than that of the large-panicle cultivars. The effect of nitrogen on lipid content and components in milled rice was smaller than that of genotype, and varied among genotypes. The content of crude lipid was significantly and negatively correlated with breakdown value, and the content of starch lipid was significantly and negatively correlated with amylose content, setback value, and consistency viscosity. The results indicate that rice cooking quality can be promoted through cultivar improvement aiming at increasing starch lipid content in milled rice.