Research Progress of Starch Structure and Rice Texture

被引：0
作者：
Wang J. [1 ]
Mao H. [1 ]
Li H. [1 ]
机构：
[1] China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing
来源：
Journal of Chinese Institute of Food Science and Technology | 2020年 / 20卷 / 01期
关键词：
Molecular mechanism; Rice; Sensory; Starch; Texture;
D O I：
10.16429/j.1009-7848.2020.01.001
中图分类号：
学科分类号：
摘要：
With the improvement of living standards, the expectation of rice taste is getting higher and higher. Hardness and stickiness are two most important and discriminable textural attributes. This study discussed the factors affecting rice texture, introduced the common methods for textural evaluations. Since starch is the most important component of rice, the mulit-levels of starch and its characterization methods are also listed, eventually the relationship between starch structure and rice texture are proposed. This could help rice industry improve rice mouthfeel and design tasty rice foods. © 2020, Editorial Office of Journal of CIFST. All right reserved.
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页码：1 / 9
页数：8
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