Lipids can more easily promote rice aging and resulting deterioration compared with rice starch and protein. The change in lipids is considered as the major factor causing aging. Fatty acids from starch fat have an obvious effect on starch pasting properties. Meanwhile, the hydrocarbon chain of lipids and amylose can form a helical structure to inhibit starch swelling. However, the double bonds in unsaturated fatty acids can hinder the complexation between fatty acids and amylose, causing impact on starch gelatinization. Therefore, long-chain and saturated mono-glycerides complex is more stable. In this paper, the major forms, functional properties, content change and metabolic pathways of rice lipids during storage are reviewed.%与稻谷中含量较多的淀粉和蛋白质相比，脂类更容易促使稻谷陈化变质，脂类的变化被认为是导致陈化的最主要因素。稻谷淀粉脂肪体中的脂肪酸对淀粉的糊化特性有很大的影响，脂肪酸的烃链能与直链淀粉生成螺旋状的络合物，抑制淀粉的膨润作用。研究认为具有长链、饱和单甘酯的脂肪酸一直链淀粉复合体稳定性更好，而不饱和脂肪酸中的双键阻碍了脂肪酸与直链淀粉复合体的形成，并会影响淀粉糊化。本文综述稻谷脂类形态、功能特性、脂类变化与代谢途径。
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