Amylose in starch towards an understanding of biosynthesis, structure and function

• Published in: The New phytologist Vol. 228; no. 5; pp. 1490 - 1504
• Main Author: Seung, David
• Format: Journal Article
• Language: English
• Published: England Wiley 01.12.2020; Wiley Subscription Services, Inc
• Subjects: Amylopectin; Amylose; Analytical methods; Biosynthesis; carbohydrate; Fine structure; Glucans; glucose; Glucosyltransferase; Granular materials; GRANULE BOUND STARCH SYNTHASE (GBSS); Polymers; Questions; Starch; starch granules; Starch synthase; Starch Synthase - genetics; starch synthesis; Starches; Storage; Structure-function relationships; Tansley review; Ultrastructure; Wild plants; GRANULE BOUND STARCH SYNTHASE (GBSS); starch granules; starch synthesis; amylose; starch; carbohydrate; amylopectin

Starch granules are composed of two distinct glucose polymers – amylose and amylopectin. Amylose constitutes 5–35% of most natural starches and has a major influence over starch properties in foods. Its synthesis and storage occurs within the semicrystalline amylopectin matrix of starch granules, th...