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中文摘要：
概述了近几年国内外对大米淀粉老化特性的研究。简要阐述了大米淀粉的老化机理,表明大米淀粉的老化可以划分为短期老化（short-term retrogradation）和长期老化（long-term retrogradation）两个阶段。然后介绍了直、支链淀粉、糖类、蛋白质、脂质、水分含量及温度等影响因素对大米淀粉老化的作用原理,其中重点介绍了直链淀粉含量的多少、支链淀粉结构及蔗糖、魔芋葡甘露聚糖（KGM）、β-葡聚糖、β-环糊精等糖类的食品添加剂对大米淀粉老化的影响机理。最后展望了大米淀粉老化性质未来的研究和应用方向。
英文摘要：
The researches on retrogradation of rice starch in the recent years were reviewed.The retrogradation principle of rice starch was firstly introduced.The process of retrogradation could be divided into two phases（short-term and long-term retrogradation）.Then the mechanism of amylase,amylopectin,saccharide,protein,ipid,moisture and temperature influencing the retrogradation of rice starch was separately introduced.Among them,the content of amylase,structure of amylopectin and several saccharides food additives,such as sucrose,KGM,β-glucan,β-CD,were emphatically presented.The research orientation and application trend of rice starch retrogradation in the future were looked forward at last.
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