The Starch of Wild Rice (Zizania aquatica)

Starch was isolated from wild rice ( Zizania aquatica ) for a study of physico‐chemical properties, functional characteristics and a comparison with wheat starch. The starch is very small in granular size (2 – 7μ) and angular and polygonal in shape. The granules exhibit an A‐type pattern on X‐ray diffraction. Amylose content of wild rice starch is only about 2%. The gelatinization temperature range is higher than that of wheat starch. Waterbinding capacity, swelling power and enzyme susceptibility of wild rice starch were higher and solubilities lower than those of wheat starch. Viscosities were higher than those of wheat starch at equal concentrations. Wild rice starch performed better than wheat starch in fillings stored for several days at room temperature and under refrigeration.