NDLI: Structures and physicochemical properties of six wild rice starches.

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Structures and physicochemical properties of six wild rice starches.

Content Provider	Semantic Scholar
Author	Wang, Linfeng Wang, Ya-Jane Porter, Raymond
Copyright Year	2002
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, beta-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.
Starting Page	323
Ending Page	325
Page Count	3
File Format	PDF HTM / HTML
Alternate Webpage(s)	http://www.uark.edu/ua/uarpp/Publications/Starch%20Chemistry/Wang%20et%20al%202002%20J%20Ag%20Food%20Chem.pdf
PubMed reference number	11958643v1
Volume Number	50
Issue Number	9
Journal	Journal of agricultural and food chemistry
Language	English
Access Restriction	Open
Subject Keyword	Amylopectin Amylose Assumed Large Starch
Content Type	Text
Resource Type	Article

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