直链淀粉对大米食品品质影响的研究进展

大米及米制品在我国居民的传统饮食中占据重要地位。直链淀粉的含量与结构不仅决定了大米淀粉的理化性质，也对各种大米食品的加工特性、食味品质等有显著影响。该研究综述了米饭、米粥、米粉、米糕、油炸大米片、汤圆、粽子等7种典型大米食品的加工特性、风味品质、食用品质，分析了直链淀粉在这些食品品质形成和消化过程中发挥的重要作用。一方面，直链淀粉的含量影响淀粉颗粒的吸水、膨胀，进而影响大米淀粉在加工过程中的糊化、凝胶、结晶过程，决定着大米食品的结构、质地等感官属性；另一方面，直链淀粉的结构影响其结晶度和对风味分子的包埋作用，影响大米食品消化率并参与风味品质的形成。该研究可以为大米食品加工的技术创新和现代化发展提供理论参考。

Research Progress on the Effect of Amylose on Rice Food Quality

Rice and rice products occupy an important position in the traditional diet of Chinese residents. The content and structure of amylose not only determine the physicochemical properties of rice starch, but also affect significantly the processing characteristics and eating quality of various rice foods. This paper reviewes the processing characteristics, flavor quality and edible quality of seven typical rice foods, including cooked rice, rice porridge, rice noodle, rice cake, fried rice slice, tangyuan (glutinous rice balls), and zongzi (sticky rice dumpling wrapped in bamboo leaves). The important roles of amylose in the quality formation and digestion of these rice foods are also analyzed. On one hand, the content of amylose affects the water absorption and expansion of starch granules, and then affects the gelatinization, gelation and crystallization processes of rice starch during processing, thereby determining the sensory properties (such as structure and texture) of the rice foods; On the other hand, the structure of amylose affects its crystallinity and the entrapment of flavor molecules, thereby influencing the digestibility of rice foods and participating in the formation of flavor and quality. This work provides a theoretical reference for the technological innovation and modernization of rice food processing.