Research Progress on the Relationship between Rice Protein and Eating Quality

doi:10.7506/spkx1002-6630-20220531-376

FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (9): 270-277.doi: 10.7506/spkx1002-6630-20220531-376

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Research Progress on the Relationship between Rice Protein and Eating Quality

ZHANG Donghao, CAI Yanpei, LAO Fei, WU Jihong

(1. College of Food Science and Nutrition Engineering, China Agricultural University, Beijing 100083, China; 2. National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China; 3. Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China)

Online:2023-05-15 Published:2023-05-24

Abstract

Abstract: As the consumption demand for rice gradually changes from the pursuit of yield to the pursuit of quality, more attention has been paid to the nutritional and eating quality of rice. Therefore, clarifying the relationship between rice components and eating quality and understanding the formation mechanism of rice texture, aroma and taste are of great significance to guide improve the eating quality of rice. Protein is the second most abundant component of rice after starch, and is directly or indirectly involved in the formation of rice flavor quality. In this paper, the relationship between rice protein and texture, aroma or taste characteristics is summarized and future research priorities are discussed. This review may provide a reference for the improvement of rice eating quality.

Key words: rice; protein; texture; taste; aroma

CLC Number:

TS210.1

ZHANG Donghao, CAI Yanpei, LAO Fei, WU Jihong. Research Progress on the Relationship between Rice Protein and Eating Quality[J]. FOOD SCIENCE, 2023, 44(9): 270-277.

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Research Progress on the Relationship between Rice Protein and Eating Quality

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