Research Progress of Lipids Influencing Starch Properties in Rice

LI Cai-yun, YUAN Jie-yao, LIU Yan-lan, WU Su-xi, YI Cui-ping*

(School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China)

Abstract: Lipid is an important component except starch and protein in rice, which not only has unique nutritional value but also has a great impact on the functional properties of starch. In this paper, the species, structure, distribution, and content of lipids in rice were summarized, and the mechanism, structure characteristics and influencing factors of starch-lipid interaction were discussed. The interaction effects on the properties of starch, including swelling, gelatinization, rheology, retrogradation and digestive ability were reviewed. This paper provided useful information on understanding the interaction between starch and endogenous lipids in rice as well as its influence on the starch properties, which could promote the improvement of rice quality and the development of functional rice.
Key words: rice; starch; lipid; interaction; structure; features

Chinese Library Classification Number: TS201.2
Documentary Identification Code: A    Article ID: 1007-7561(2023)01-0056-10
Published time on CNKI: 2022-12-26 11:32:09
Published address on CNKI: https://kns.cnki.net/kcms/detail//11.3863.TS.20221223.1009.002.html