Molecular structures and properties of starches of Australian wild rice.

摘要: Australian wild rices have significant genetic differences from domesticated rices, which might provide with different starch molecular structure and thus functional properties. Molecular structure, gelatinization properties, pasting behaviours of three (Oryza australiensis, taxa A (O. rufipogon like) B meridionalis like)) were determined compared to indica japonica rice. These had higher amylose content, more shorter chains fewer short amylopectin chains, resulted in a high temperature these rices. Compared rice, lower viscosity; similar viscosity but final viscosity. The significantly that normal concomitantly suggest advantageous uses products such as rice crackers or pudding, source nutritionally-desirable slowly digestible starch.