Research Progress on the Relationship between Rice Protein and Eating Quality

Abstract

As the consumption demand for rice gradually changes from the pursuit of yield to the pursuit of quality, more attention has been paid to the nutritional and eating quality of rice. Therefore, clarifying the relationship between rice components and eating quality and understanding the formation mechanism of rice texture, aroma and taste are of great significance to guide improve the eating quality of rice. Protein is the second most abundant component of rice after starch, and is directly or indirectly involved in the formation of rice flavor quality. In this paper, the relationship between rice protein and texture, aroma or taste characteristics is summarized and future research priorities are discussed. This review may provide a reference for the improvement of rice eating quality.

Keywords

• rice; protein; texture; taste; aroma