Review on retrogradation properties and control technology of rice starch

Xue Han; Xueping Jing; Lili Zhang; Lanwei Zhang

doi:10.11918/j.issn.0367-6234.2016.02.021

Review on retrogradation properties and control technology of rice starch

Xue Han^*
, Xueping Jing
, Lili Zhang
, Lanwei Zhang

^*Corresponding author for this work

School of Chemistry and Chemical Engineering, Harbin Institute of Technology
Northeast Agricultural University

Research output: Contribution to journal › Article › peer-review

4 Scopus citations

Abstract

A staple food in China, rice is prone to be hardened, dehydrated, decreased in stickiness in storage, restricting the development of the rice food. Retrogradation of starch, the main component of rice, is the leading cause to rice quality deterioration. The thesis, elaborated on the structure of rice starch and the effects of other rice components on retrogradation, and overviewed the control technologies on retrogradation of rice starch home and abroad, tries to provide ways for improving the quality of rice food and extending their shelf life.

Original language	English
Pages (from-to)	126-130
Number of pages	5
Journal	Harbin Gongye Daxue Xuebao/Journal of Harbin Institute of Technology
Volume	48
Issue number	2
DOIs	https://doi.org/10.11918/j.issn.0367-6234.2016.02.021
State	Published - 28 Feb 2016
Externally published	Yes

Keywords

Constituent
Control technology
Retrogradation properties
Rice
Starch

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10.11918/j.issn.0367-6234.2016.02.021

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title = "Review on retrogradation properties and control technology of rice starch",

abstract = "A staple food in China, rice is prone to be hardened, dehydrated, decreased in stickiness in storage, restricting the development of the rice food. Retrogradation of starch, the main component of rice, is the leading cause to rice quality deterioration. The thesis, elaborated on the structure of rice starch and the effects of other rice components on retrogradation, and overviewed the control technologies on retrogradation of rice starch home and abroad, tries to provide ways for improving the quality of rice food and extending their shelf life.",

keywords = "Constituent, Control technology, Retrogradation properties, Rice, Starch",

author = "Xue Han and Xueping Jing and Lili Zhang and Lanwei Zhang",

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TY - JOUR

T1 - Review on retrogradation properties and control technology of rice starch

AU - Han, Xue

AU - Jing, Xueping

AU - Zhang, Lili

AU - Zhang, Lanwei

PY - 2016/2/28

Y1 - 2016/2/28

N2 - A staple food in China, rice is prone to be hardened, dehydrated, decreased in stickiness in storage, restricting the development of the rice food. Retrogradation of starch, the main component of rice, is the leading cause to rice quality deterioration. The thesis, elaborated on the structure of rice starch and the effects of other rice components on retrogradation, and overviewed the control technologies on retrogradation of rice starch home and abroad, tries to provide ways for improving the quality of rice food and extending their shelf life.

AB - A staple food in China, rice is prone to be hardened, dehydrated, decreased in stickiness in storage, restricting the development of the rice food. Retrogradation of starch, the main component of rice, is the leading cause to rice quality deterioration. The thesis, elaborated on the structure of rice starch and the effects of other rice components on retrogradation, and overviewed the control technologies on retrogradation of rice starch home and abroad, tries to provide ways for improving the quality of rice food and extending their shelf life.

KW - Constituent

KW - Control technology

KW - Retrogradation properties

KW - Rice

KW - Starch

UR - https://www.scopus.com/pages/publications/84962771243

U2 - 10.11918/j.issn.0367-6234.2016.02.021

DO - 10.11918/j.issn.0367-6234.2016.02.021

M3 - 文章

AN - SCOPUS:84962771243

SN - 0367-6234

VL - 48

SP - 126

EP - 130

JO - Harbin Gongye Daxue Xuebao/Journal of Harbin Institute of Technology

JF - Harbin Gongye Daxue Xuebao/Journal of Harbin Institute of Technology

IS - 2

ER -

Review on retrogradation properties and control technology of rice starch

Abstract

Keywords

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