Molecular structures and properties of starches of Australian wild rice

Tikapunya, Tiparat, Zou, Wei, Yu, Wenwen, Powell, Prudence O., Fox, Glen P., Furtado, Agnelo, Henry, Robert J. and Gilbert, Robert G. (2017) Molecular structures and properties of starches of Australian wild rice. Carbohydrate Polymers, 172 213-222. doi:10.1016/j.carbpol.2017.05.046

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Author Tikapunya, Tiparat
Zou, Wei
Yu, Wenwen
Powell, Prudence O.
Fox, Glen P.
Furtado, Agnelo
Henry, Robert J.
Gilbert, Robert G.
Title Molecular structures and properties of starches of Australian wild rice
Journal name Carbohydrate Polymers   Check publisher's open access policy
ISSN 0144-8617
1879-1344
Publication date 2017-09-15
Year available 2017
Sub-type Article (original research)
DOI 10.1016/j.carbpol.2017.05.046
Open Access Status Not yet assessed
Volume 172
Start page 213
End page 222
Total pages 10
Place of publication Kidlington, Oxford United Kingdom
Publisher Pergamon Press
Language eng
Subject 1605 Organic Chemistry
2507 Polymers and Plastics
2505 Materials Chemistry
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.
Keyword Rice
Starch
Fine structure
Gelatinization
Pasting properties
Q-Index Code C1
Q-Index Status Provisional Code
Grant ID C130401 3151101138
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: HERDC Pre-Audit
Queensland Alliance for Agriculture and Food Innovation
 
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