AI Article Synopsis
- Australian wild rices exhibit unique genetic variations from domesticated varieties, impacting their starch molecular structure and functional properties.
- Three types of Australian wild rices showed higher amylose content and longer gelatinization temperatures compared to domesticated indica and japonica rices.
- The distinct starch characteristics of these wild rices suggest they could be used in food products like rice crackers or rice pudding, offering nutritionally beneficial slowly digestible starch.
Article Abstract
Australian wild rices have significant genetic differences from domesticated rices, which might provide rices with different starch molecular structure and thus different functional properties. Molecular structure, gelatinization properties, and pasting behaviours of starch of three Australian wild rices (Oryza australiensis, taxa A (O. rufipogon like) and taxa B (O. meridionalis like)) were determined and compared to domesticated indica and japonica rice. These had higher amylose content, more shorter amylose chains and fewer short amylopectin chains, resulted in a high gelatinization temperature in these wild rices. Compared to domesticated japonica rice, taxa A had a lower pasting viscosity; taxa B had a similar pasting viscosity but lower final viscosity. The significantly different starch molecular structure from that of normal domesticated rices, and concomitantly different properties, suggest advantageous uses in products such as rice crackers or rice pudding, and a source of nutritionally-desirable slowly digestible starch.
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| http://dx.doi.org/10.1016/j.carbpol.2017.05.046 | DOI Listing |
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