Author(s)

Lin Xie, Hui Wu^*, Hongbo Huang, Li Sun, Bo Yang, Haifang Dai

Faculty of Agriculture, Forest and Food Engineering, Yibin University, Yibin, China.

Rice is one of the main raw materials for rice wine and multi-grain Baijiu. The fine structure of rice starch and biochemical components such as protein, lipid and tannin content has significant effects on rice gelatinization and fermentation characteristics. However, the existing studies on plant growth regulators mainly focus on rice grain filling, rice quality and stress resistance, and there are few studies on the fine structure of rice starch, protein, lipid and tannin content, and its applicability to rice liquor-making. This paper reviews the effects of plant growth regulators on photosynthetic substance production, grain filling process and amylose and amylopectin formation in rice. At the same time, the effects of amylose, amylopectin content, proportion and structure, lipid and tannin content on rice gelatinization and the content of the aroma and flavor-producing substances in liquor were also reviewed. This can not only help the development of high-quality brewing functional rice industry and improve the utilization rate of rice, but also alleviate the shortage of high-quality brewing functional rice raw materials in China, improve the economic added value of rice, and provide new research directions for the research of plant growth regulators.

Review, Plant Growth Regulators, Amylose, Amylopectin, Fermentation, Pasting, Brewing Quality

Xie, L., Wu, H., Huang, H.B., Sun, L., Yang, B. and Dai, H.F. (2022) Effects of Plant Growth Regulators on Starch Accumulation and Brewing Quality of Rice. Open Access Library Journal, 9, 1-15. doi: 10.4236/oalib.1109262.