Study on Molecular Improvement of Rice Functional Lomponents

FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (10): 361-366.

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Study on Molecular Improvement of Rice Functional Lomponents

WANG Zhong-Hua, WU Dian-Xing, ZHOU Mei-Yuan

1.Institute of Biology Technology, Zhejiang Wanli College;2.Institute of Nuclear Agricultural Science, Zhejiang University;3.Library of Zhejiang Wanli College

Online:2004-10-15 Published:2011-10-24

Abstract

Abstract: This paper briefly reviewed the progress of the physiological function of functional components including resistantstarch, GABA, IP6, oryzanol, VE and octacosanol in rice products (such as starch, broken grain, rice bran, rice embryo and riceshell etc.) and molecular improvement of rice germplasm containing special functional components, which will provide the newway to develop and prepare the new functional food.

Key words: Rice (Oryza sativa L.), functional components, functional food, breeding

WANG Zhong-Hua, WU Dian-Xing, ZHOU Mei-Yuan. Study on Molecular Improvement of Rice Functional Lomponents[J]. FOOD SCIENCE, 2004, 25(10): 361-366.

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Study on Molecular Improvement of Rice Functional Lomponents

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