Abstract: Lipids can more easily promote rice aging and resulting deterioration compared with rice starch and protein. The change in lipids is considered as the major factor causing aging. Fatty acids from starch fat have an obvious effect on starch pasting properties. Meanwhile, the hydrocarbon chain of lipids and amylose can form a helical structure to inhibit starch swelling. However, the double bonds in unsaturated fatty acids can hinder the complexation between fatty acids and amylose, causing impact on starch gelatinization. Therefore, long-chain and saturated mono-glycerides complex is more stable. In this paper, the major forms, functional properties, content change and metabolic pathways of rice lipids during storage are reviewed.

Key words: rice, lipids, starch pasting, aging, storage