Wang Linfeng, Wang Ya-Jane, Porter Raymond
Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA.
J Agric Food Chem. 2002 Apr 24;50(9):2695-9. doi: 10.1021/jf011379r.
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.
对六个野生稻品种的淀粉进行了化学结构和物理化学性质研究，并与一种长粒米淀粉进行了比较。六种野生稻淀粉在形态外观、X射线衍射图谱、膨胀力和水溶性指数方面相似，但在直链淀粉含量、β-淀粉酶解极限、支链长度分布、热性质和糊化性质方面存在差异。与具有相似直链淀粉含量的大米淀粉支链淀粉相比，野生稻支链淀粉的结构与糯稻支链淀粉接近，具有更多分支和更大比例的聚合度为6-12的短支链。支链淀粉的支链长度分布和直链淀粉含量的差异被认为是导致六种野生稻淀粉之间以及野生稻淀粉与大米淀粉之间物理化学性质差异的原因。
