Research progress on the relationship between rice protein content and cooking and eating quality and its influencing factors

Abstract

Proteins, the second-largest storage substance in rice endosperm, play an important role in determining the cooking and eating qualities of rice. Its contents are influenced by both genetic and environmental factors. This article provides a review of the evaluation methods for cooking and eating qualities of rice and starch physicochemical properties, the factors that affect the protein content of rice, the genetic basis of rice protein content, the research progress made in the genetic improvement of rice protein content, and the prospects for the future, aiming to provide a reference for the genetic improvement of rice protein content and the breeding of rice varieties with excellent taste.