Physiochemical Properties of Resistant Starch and Its Enhancement Approaches in Rice

被引：29

作者：

Ding Yi ^{[1
]}

Wang Maike ^{[1
]}

Shen Yi ^{[1
]}

Shu Xiaoli ^{[1
]}

Wu Dianxing ^{[1
]}

Song Wenjian ^{[1
,2
]}

机构：

[1] Zhejiang Univ, Key Lab, Minist Agr Nucl Agr Sci, State Key Lab Rice Biol, Hangzhou 310058, Peoples R China

[2] Zhejiang Univ, Agr Technol Extens Ctr, Hangzhou 310058, Peoples R China

来源：

RICE SCIENCE | 2021年 / 28卷 / 01期

关键词：

rice; resistant starch; starch modification; physiochemical property; IN-VITRO DIGESTIBILITY; HEAT-MOISTURE TREATMENT; PHYSICOCHEMICAL PROPERTIES; DIETARY FIBER; CHAIN-LENGTH; MOLECULAR-STRUCTURE; STRUCTURAL-CHANGES; THERMAL-PROPERTIES; PHYSICAL-PROPERTY; GLUCOSE RESPONSE;

D O I：

10.1016/j.rsci.2020.11.005

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

With changes in food preferences and life styles, more and more attentions have been focused on healthier food. Nowadays, resistant starch (RS) which can resist digestion in the human intestine has been recognized and accepted. High RS diet shows great benefit for the human health, and breeding high RS rice variety is a great target for realizing dietary intervention. To provide guidance for RS improvement in rice, this review summarized the unique physiochemical properties of RS and the possible approaches, i.e. genetic regulation, for enhancing RS content in rice, and proposed the potential ways to obtain rice variety with high RS content.

引用

页码：31 / 42

页数：12

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