稻米淀粉特性的研究进展

Rice is one of the most important commercial food supplies in the world, and the important starch source of starch food and processing industry. Rice starch is the main component of rice grain, it is the material fundation of rice qulity establishmen.Rice starch properties include four aspects, which are rice starch composition, granule characteristics, physicochemical properties and processing qualities. Rice starch composition determined its granule characteristcs, and both of them affected starch physicochemical and processing qualities,each aspect connected with and affect each other, all of them determined rice sensory and processing qulity. This paper has reviewed the researches about rice starch properties in detail as above mentioned, meanwhile proposed the shortcomings and prospects in this field.