Physiochemical Properties of Resistant Starch and Its Enhancement Approaches in Rice
Ding Yi, Maike Wang, Yi Shen, Shu Xiaoli, Dianxing Wu, Wenjian Song
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.
Topics & Concepts
StarchResistant starchJaponica riceBiotechnologyVariety (cybernetics)Human healthFood scienceBiologyAgronomyComputer scienceMedicineEnvironmental healthArtificial intelligenceCultivarFood composition and propertiesGABA and Rice ResearchPhytase and its Applications