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Research Progress on the Preparation of Cereal Resistant Starch and Its Effect on the Edible Quality and Digestibility of Recombinant Rice
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Ping YANG1, Xueting WANG1, Danhong XU2, Sihan CHEN1, Na ZHANG1, *
Science and Technology of Food Industry | 2026, 47(3) : 464 - 474
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Science and Technology of Food Industry | 2026, 47(3): 464-474
• Reviews •
Research Progress on the Preparation of Cereal Resistant Starch and Its Effect on the Edible Quality and Digestibility of Recombinant Rice
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Ping YANG1, Xueting WANG1, Danhong XU2, Sihan CHEN1, Na ZHANG1, *
Affiliations
  • 1College of Food Engineering of Harbin University of Commerce, Harbin 150028, China
  • 2Department of Biotechnology of Heilongjiang Vocational Institute Ecological Engineering, Harbin 150025, China
Published: 2026-02-01 doi: 10.13386/j.issn1002-0306.2024120358
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Resistant starch (RS), a type of starch that resists digestion in the small intestine but undergoes fermentation in the large intestine, exhibits prebiotic properties and a low glycemic index. In recent years, RS has garnered significant attention due to its potential health benefits. This review focuses on the preparation of cereal-based resistant starch and its impact on the edible quality and digestibility of reconstituted rice. Various preparation methods, including physical, chemical, enzymatic, and dual modifications, have been developed for cereal RS, each with distinct characteristics. The incorporation of RS in reconstituted rice not only enhances its textural properties and heat resistance but also significantly improves its digestive resistance and reduces the glycemic index, making it more suitable for individuals with diabetes or those requiring blood sugar control.

resistant starch  /  reconstituted rice  /  edible quality  /  digestibility
杨萍, 王雪婷, 徐丹鸿, 陈思涵, 张娜. 谷物抗性淀粉的制备及对重组米食用品质和消化性的影响研究进展. 食品工业科技, 2026 , 47 (3) : 464 -474 . DOI: 10.13386/j.issn1002-0306.2024120358
Ping YANG, Xueting WANG, Danhong XU, Sihan CHEN, Na ZHANG. Research Progress on the Preparation of Cereal Resistant Starch and Its Effect on the Edible Quality and Digestibility of Recombinant Rice[J]. Science and Technology of Food Industry, 2026 , 47 (3) : 464 -474 . DOI: 10.13386/j.issn1002-0306.2024120358
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Year 2026 volume 47 Issue 3
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Article Info
doi: 10.13386/j.issn1002-0306.2024120358
  • Receive Date：2024-12-30
  • Online Date：2026-10-25
  • Published：2026-02-01
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  • Received：2024-12-30
Affiliations
    1College of Food Engineering of Harbin University of Commerce, Harbin 150028, China
    2Department of Biotechnology of Heilongjiang Vocational Institute Ecological Engineering, Harbin 150025, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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