Recombinant rice, as an innovative food with high nutritional value and multi-functional properties, has gained extensive attention in the field of functional foods in recent years. This article systematically reviews the research progress on and the nutritional enhancement strategies for recombinant rice. It discusses key technologies such as the immobilization of micronutrients, the improvement of the bioavailability of functional components and the optimization of multi-functional formulations. The technical bottlenecks in the current production process are analyzed such as the uniform distribution of functional components and the stability of thermosensitive nutrients. Furthermore, the application potential of recombinant rice in meeting the dietary needs of special populations, the global healthy food market and sustainable development is summarized. It is foreseen that intelligent technology, precision nutrition design and interdisciplinary collaborative innovation will bring broader development prospects for the recombinant rice industry in the future. This article aims to provide a theoretical reference for further research and application development of recombinant rice and to promote technological progress and industrial upgrading in the field of functional foods.

Using high-amylose maize starch G50 and G70 as raw material, type Ⅲ resistant starch was obtained by successive steps of acid hydrolysis, pasting, debranching and recrystallization, and annealing and autoclaving treatments were used to improve the yield of resistant starch. Scanning electron microscopy (SEM), X-ray diffraction (XRD), differential scanning calorimetry (DSC), rapid viscosity analysis (RVA) were used to evaluate the morphology, crystalline structure, thermal properties and pasting properties of starch granules, and the digestion properties of starch were tested by the Englyst method. The results showed that the yields of type Ⅲ resistant starch from high-amylose maize starch G50 and G70 after acid hydrolysis were 77.9% and 84.5%, respectively, and were reduced to 54.4% and 70.2% after recrystallization, respectively. For G50 and G70, the morphology of starch granules was destroyed after modification, and aggregates with different sizes and irregular shapes were formed. The crystalline type of starch changed from B + V to A + V, and the crystallinity increased. The pasting temperature of starch increased, and the viscosity almost disappeared after heating. The solubility of G50 and G70 significantly increased after acid hydrolysis, pasting, debranching and recrystallization, while the solubility and swelling power of type Ⅲ resistant starch decreased after annealing and autoclaving treatments. In vitro digestion tests showed that the modified G50 and G70 had stronger resistance to digestion than the raw ones, and the resistant starch content of G70-derived type Ⅲ resistant starch autoclaved after addition of 20% water was the highest (80.5%). In conclusion, the modification treatment can effectively increase the content of resistant starch in high-amylose maize starch G50 and G70, and the content of resistant starch is significantly positively correlated with the crystallinity and pasting temperature.

The effect of using tagatose as a substitute for sucrose in sponge cake on the microstructure and viscosity properties of batter and the texture, color and sensory quality of sponge cake was studied by optical microscopy, a rotary rheometer, a texture analyzer and a color difference meter. The results showed that the relative density of batter gradually increased (P < 0.05), and the viscosity gradually decreased (P < 0.05); the hardness of cake gradually increased (P < 0.05) with increasing level of tagatose replacement. Compared with the control group, 50% tagatose substitution resulted in no significant change in the foaming capacity or foam stability of whole liquid egg or the specific volume or elasticity of sponge cake (P > 0.05). In addition, with increasing level of tagatose replacement, the brightness of cake crust and crumb decreased, and the redness and yellowness increased (P < 0.05), indicating increased extent of Maillard reaction. In terms of sensory properties, the addition of tagatose did not significantly (P > 0.05) reduce the acceptability of sponge cake. Considering batter properties and baking quality, the replacement level of tagatose should not exceed 50%.

This study investigated the effect of sodium caseinate-palm oil emulsions prepared under different conditions on the texture and rheological properties of potato dough and the quality of potato chips. The results showed that the cohesiveness and springiness of potato dough with the addition of S-100 (sodium caseinate:oil:water = 2:4.5:228, m/m) increased, and the hardness, gumminess and chewiness decreased compared with the control group. The degradation of dough quality was significantly reduced after resting for 60 min. Moreover, the hardness of the potato chips prepared with S-100 was the smallest. This was mainly due to the fact that the emulsified palm oil was encapsulated into small droplets with an average particle size of 12.13 μm and dispersed more uniformly in the dough; moreover, sodium caseinate as a water-retaining agent retarded the loss of water in the dough while facilitating the interaction between protein and starch. The results of correlation analysis showed that increasing springiness and decreasing hardness of potato dough resulted in lower hardness of potato chips. As a result, addition of S-100 provided the most significant quality improvement of potato dough and chips.