Structures and physicochemical properties of six wild rice starches

Linfeng Wang, Ya Jane Wang, Raymond Porter

Research output: Contribution to journalArticlepeer-review

53 Scopus citations

Abstract

Starches from six wild rice cultivars were studied for their chemical structures and physicochemical properties and compared with a long-grain rice starch. The six wild rice starches were similar in morphological appearance, X-ray diffraction patterns, swelling power, and water solubility index but different in amylose content, β-amylolysis limit, branch chain length distribution, thermal properties, and pasting properties. The structure of the wild rice amylopectins was close to that of waxy rice amylopectin with more branching and a larger proportion of short branch chains of degree of polymerization 6-12 as compared with that of amylopectin from rice starch with a similar amylose content. The differences in branch chain length distribution of amylopectin and amylose content were assumed to contribute to the differences in physicochemical properties among the six wild rice starches as well as to the differences between the wild rice starches and the rice starch.

Original languageEnglish (US)
Pages (from-to)2695-2699
Number of pages5
JournalJournal of agricultural and food chemistry
Volume50
Issue number9
DOIs
StatePublished - Apr 24 2002

Keywords

  • Long-grain rice starch
  • Physicochemical properties
  • Structure
  • Wild rice starch
  • Zizania aquatica

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