Research progress on the correlation between starch fine structure and rice cooking and eating quality

  • YAO Wenjun ,
  • LI Yan ,
  • QIAN Haifeng ,
  • ZHANG Hui ,
  • WANG Li
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  • (School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Received date: 2022-05-16

  Revised date: 2022-06-14

  Online published: 2023-04-06

Abstract

Rice is one of the most important food crops in China, which needs to be fully cooked as food. Cooking and eating quality is the key factor that determines consumer acceptance of rice. Starch is the most important component of rice and the fine structure of starch is one of the main reasons for the differences in eating quality among rice varieties with similar apparent amylose content. It is of great theoretical significance and practical value to study the effect of starch fine structure on rice cooking and eating quality. Therefore, this paper reviewed the research progress on the correlation between starch fine structure (including starch molecular size distribution, chain length distribution, average chain length of amylopectin, multiple branching degree, etc.) and rice cooking and eating quality. More specifically, the basis of the starch structure of high-quality rice was revealed by analyzing the relationship between starch fine structure and important cooking and eating quality indexes, such as gelatinization, retrogradation and texture properties, to provide guidance for the breeding and evaluation of high-quality rice.

Cite this article

YAO Wenjun , LI Yan , QIAN Haifeng , ZHANG Hui , WANG Li . Research progress on the correlation between starch fine structure and rice cooking and eating quality[J]. Food and Fermentation Industries, 2023 , 49(5) : 321 -327 . DOI: 10.13995/j.cnki.11-1802/ts.032347

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