大米是我国人民的主要粮食,随着人民生活水平的提高,在满足温饱的基础上,人们对粮食的需求正从数量消费型向质量消费型转变,日益注重粮食的质量和营养。大米中蛋白质的含量和质量对大米的各种特性和用途产生重要影响。本文着重介绍大米蛋白质的各种特性以及与大米的各种品质(如:蒸煮食用品质、营养品质和碾磨加工品质)的关系。 With the improvement of people’s living standards and on the basis of satisfying the food and clothing, people’s demand for grain is shifting from quantity consumption to quality consumption, with the emphasis on the quality and nutrition of food. The content and quality of protein in rice have a significant impact on the various properties and uses of rice. This article focuses on the various properties of rice protein and its relationship to various rice qualities (eg, cooking quality, nutritional quality, and milling quality).