Fractionation of Wild Rice (Zizania palustris) Polysaccharides and Characterization of the Starch Fraction.

Tahara, Motoko; Kishida, Etsu; Misaki, Akira

doi:10.4327/jsnfs.53.111

Cited by 2 publications

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“…Physical Properties. It was more difficult to isolate starch from wild rice kernels than from milled rice kernels probably because of the inherent thick cell wall in wild rice kernels (8). This resulted in only 30-35% of starch yield for the wild rice, as compared with more than 70% for the milled rice.…”

Section: Resultsmentioning

confidence: 99%

“…The wild rice starches had a smaller proportion of DP 18-21 than the rice starch and therefore would have more defects in the crystallites than rice starch. Tahara et al (8) reported that the amylopectin of wild rice starch had a large proportion of DP 10-14 with a resolution up to DP 32. However, their results indicated that the amylopectin of wild rice starches had a lower proportion of DP 5-9 than that of rice starch, which was inconsistent with the present results, possibly because of sample variation.…”

Section: Resultsmentioning

confidence: 99%

“…The amylose content of wild rice starch ranged from 21.7 to 23.8% (4,7,8), although a 2.04% amylose content was also reported (7). Wild rice starch granules were shown to have an A type X-ray diffraction pattern similar to other cereal starches (5).…”

Section: Introductionmentioning

confidence: 90%

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Structures and Physicochemical Properties of Six Wild Rice Starches

Wang

Porter

2002

J. Agric. Food Chem.

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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.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%