Abstract:

Starch is the main component of the rice grain, which is also the main energy source of people’ food. Many researchers had begun to pay attention to the way of starch biosynthesis in order to control this way and to improve the quality and quantity of starch, which required a broad understanding of starch biosynthesis and the association between physicochemical properties and granule structure of starch. The structure and composition of starch granules and the chain length distribution of amylopectin had been previously done in-depth study, the key enzymes of rice starch biosynthesis and quality indicators had also been analyzed. In this paper, it was the relationship that between the biosynthesis and granule structure of rice starch and rice quality had been reviewed, providing a theoretical basis for the cultivation and improvement of rice quality.