Research Progress on the Relationship Between Rice Protein and Eating Quality

Abstract

Abstract: As the consumption demand for rice gradually changes from the pursuit of yield to quality, more attention was paid to the nutritional and eating quality. Therefore, it has great significance to clarify the relationship between rice components and eating quality, and analyze the formation mechanism of rice texture, aroma and taste. Protein is the second largest component of rice after starch, and is involved in the formation of rice flavor quality through direct or indirect means. In this paper, the relationship between protein and rice texture, aroma and taste characteristics, and the focus of further research were summarized and elaborated, which might help to provide references for the improvement of rice flavor quality.

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

CLC Number:

TS210.1

Dong-Hao ZHANG Fei LAO. Research Progress on the Relationship Between Rice Protein and Eating Quality[J]. FOOD SCIENCE, 0, (): 0-0.

References

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