Physiochemical Properties of Resistant Starch and Its Enhancement Approaches in Rice

doi:10.1016/j.rsci.2020.11.005

Abstract

Abstract:

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.

Key words: rice, resistant starch, starch modification, physiochemical property

Yi Ding, Maike Wang, Yi Shen, Xiaoli Shu, Dianxing Wu, Wenjian Song. Physiochemical Properties of Resistant Starch and Its Enhancement Approaches in Rice[J]. Rice Science, 2021, 28(1): 31-42.

Figures/Tables 1

References 115

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Classification	Description	Example
RS1	Physically inaccessible	Whole grains
RS2	Natural uncooked granules	Banana starch
RS3	Natural retrograded granules	Cooked rice
RS4	Chemically modified	Crosslinked starch
RS5	Amylose-lipid complexed	Aqueous starch with butterfat

Classification	Description	Example
RS1	Physically inaccessible	Whole grains
RS2	Natural uncooked granules	Banana starch
RS3	Natural retrograded granules	Cooked rice
RS4	Chemically modified	Crosslinked starch
RS5	Amylose-lipid complexed	Aqueous starch with butterfat