| Abstract: | Rice is an important food crop grown in more than 100 countries, and is of particular significance for the Asian people. Obtaining rice cultivars characterized by high yield and outstanding quality has always been the desire of rice breeders and scientists. Starch is the principal source of human energy from plant foods. The starch in rice consists of mainly amylose, amylopectin and resistant starch(RS). Amylose and amylopectin are forms of starch that are easily digested in the small intestine, and play an important role in defining the quality of rice. RS is a new form of dietary fiber not easily degraded into glucose in the small intestine which effectively reduces postprandial blood glucose concentration, so it has a significant effect on the nutritional quality of rice. This paper discusses the current gene function research of these three starches in rice, analyzes the effects of some abiotic stress on rice starch content and structure, and explores the relationship between them in order to provide a theoretical reference for the cultivation of new high-quality, high-RS content rice varieties. |
