摘要
水稻是主要的粮食作物之一,淀粉作为水稻的主要成分,其糊化特性直接关系到淀粉的应用品质,是决定水稻品质的一大重要因素。综述了近年来关于水稻淀粉糊化特性影响因素的研究现状,主要包括环境因素(如温光因子)、稻米淀粉和非淀粉成分(脂类、蛋白质、多酚、矿物质和小分子化合物),以及相关基因对水稻淀粉糊化特性的影响,以期为改善水稻淀粉糊化性质和提高稻米品质提供理论参考,有利于后续的水稻研究。
Rice is one of the main food crops.Starch is the main component of rice.Its gelatinization properties are directly related to the application quality of starch,and it is an important factor determining the quality of rice.This paper reviewed the current status of research on the factors influencing the starch pasting properties of rice in recent years,mainly including factors of environment such as temperature and light factors;the effects of rice starch and non-starch components(lipids,proteins,polyphenols,minerals and small molecule compounds)and related genes on the starch pasting properties of rice,in order to provide theoretical references for improving the starch pasting properties and rice quality,which would be beneficial to the subsequent rice research.
作者
彭涛
陈科
郑佳
龚利娟
李杨华
马振兵
PENG Tao;CHEN Ke;ZHENG Jia;GONG Lijuan;LI Yanghua;MA Zhenbing(School of Biological Engineering,Sichuan University of Science&Engineering,Yibin,Sichuan 644005,China;Sichuan Province Engineering Technology Research Center of Liquor-making Grains,Yibin,Sichuan 644005,China;Wuliangye Yibin Co.,Ltd.,Yibin,Sichuan 644000,China)
出处
《农产品加工》
2023年第9期67-72,共6页
Farm Products Processing
基金
五粮液集团公司产学研合作项目(CXY2021ZR010)
四川省酿酒专用粮工程技术研究中心平台重点项目“优质酿造水稻新材料鉴定及种植资源筛选”(E10527001)。
关键词
水稻
淀粉
糊化特性
rice
starch
gelatinization characteristic
作者简介
彭涛(1997—),男,硕士,研究方向为食品安全控制技术。;通讯作者:龚利娟(1980—),女,博士,教授,研究方向为酿酒专用粮品质与白酒品质关系、作物栽培。
