Study on the effects of Yitang rice main components and additives on resistant starch formation

Yitang is new type rice with high content of amylose, which has great potential for developing high resistant starch products. This article focused on Yitang rice, discussed the influential factors on resistant starch ( RS) formation, such as endogenous and exogenous protein, endogenous and exogenous lipids, amylose, colloids, low molecular weight sugars and salts.Their regression models were created separately and the impact of related additives on RS yield were analyzed with a general regression model.The results showed that the amylose content of Yitang rice was remarkably correlated linearly with RS yield, but the endogenous protein and lipid inhibited it. The influence of each exogenous additives to RS yield were different under different quantity of accession.While developing a new product, the table of regression equation coefficient built in this paper could be referred to as a reference for controlling the RS content by selecting proper additives and accession.