Starch is a unique natural material, valued for its uses in food, feed, and industry. It is found in higher plants, mosses, ferns, and some microorganisms where it serves as an important store of energy. In higher plants, starch is deposited as transitory starch in leaves and as storage starch in specialized storage organs such as seeds or tubers. Starch is also an important component of many fruit crops such as apple, pear, melon, banana, and tomato. Storage starch is one of the main components of cereal grain (seeds) harvested from crops like wheat, maize, oats, barley, sorghum, and rice as well as of tubers harvested from crops like cassava, yam, and potato. Whether in its native state in grain or tubers, or in isolated granular form, starch is a convenient stable material, cheap to produce, suitable for long term storage without spoilage, convenient for high volume transport, and an important source of calories, retaining functional properties for use in many potential product applications. Grain and tubers are often used directly for animal feed or human food, with little or no processing, such as cooked whole cereal grain or potatoes. Cereal grain is also ground or milled to make flour or meal, which is subsequently mixed with other ingredients and cooked to make breads and pastries. Alternatively, starch may be extracted from the storage organs and the purified starch used as a key functional ingredient added to foodstuffs such as pie fillings, puddings, soups, sauces, gravies, coatings, candies, confectionary products, yogurts, and other dairy products. Extracted starch also has many nonfood industrial uses, such as paper sizing aids, textile sizing aids, molded plastics, ceramics, dye carriers, or suspension aids. Globally, starch is an essential commodity providing most (~80%) of the worlds calories. This vital commodity supply comes from just six different plant species: three cereal crops (rice, maize, and wheat) and three tuber crops (potato, yam, and cassava).

As a result of advances in genetics and biochemistry, we have discovered much about how starch is synthesized in crop plants. Furthermore we have also unraveled the biochemical and genetic basis of some useful natural genetic variations that affect starch synthesis and consequently starch structure and functionality. Some of these variants are already commercially exploited. Examples include variants that accumulate less starch and more sugar (e.g., sweet peas, sweet corn, sweet potato) and others that cook to form clear sols rather than opaque gels (e.g., waxy corn, waxy rice, waxy wheat) and yet others that are useful industrially (e.g., amylose extender corn), and finally others valued for imparting stickiness when cooked (e.g., indica vs. japonica rice). Further progress in this area depends upon improvements in our understanding of the relationship between starch synthetic genes and enzymes, starch structure and functionality. Thus, by linking these findings with further advances in our understanding of the genes required for starch synthesis, an opportunity has appeared for us to make starches with increased usefulness and value.

This paper seeks to pull together the disciplines of biochemistry, genetics, biotechnology, and food technology of plant starches. First we will review current knowledge of starch structure and how starch is synthesized in plants. The primary focus of this review will be storage starch because this provides the main source of food starch today. Next we will summarize the effects on starch composition, physical properties, and functionality due to genetic modifications that cause changes in starch biosynthetic enzymes. Finally we will focus on food applications that might benefit from genetic modifications of crop plants and discuss future opportunities coming from traditional plant breeding and modern biotechnology.

3.2 STRucTuRE

Physically, after extraction and drying, normal starch is a white powder consisting of a mixture of amylose and amylopectin in semicrystalline granules. Starch granules are microscopic structures approximately 0.5 to 100 ^m in diameter. In shape, they are spherical, elliptical, or polyhedral. The size and morphology of starch granules is characteristic of the organ and species in which they are produced (102). Starch granules appear rather similar in size and morphology with and without amylose. Under most environmental conditions, starch granules can be considered moderately inert with little capacity to hold water. These characteristics of starch granules make them ideal vessels for storage and shipping, whether in grain or tubers or from processed isolated starch.

Chemically, starch is classified as a complex carbohydrate and is a mixture of two polymers of glucose: amylose and amylopectin. Amylose is a generally linear a-1,4 glucan which is sometimes lightly branched with a-1,6-glycosidic linkages. Amylopectin is normally higher in molecular weight than amylose. It is also an a-1,4 glucan, but is highly branched with a-1,6-glycosidic linkages. The proportions on a dry weight basis of amylose and amylopectin in starches isolated from storage tissues like potato tubers or cereal grain is normally between 20 to 30 percent amylose and 70 to 80 percent amylopectin. In addition to amylose and amylopectin, granules contain small quantities of protein and lipid. Between species there is variation in the structure of amylopectin (104), the size and structure of amylose (84,207,209,211,213), and the nature and amounts of proteins (77,78,155) and lipids (154,214). Because starch physical behavior is dependent on all of these components (55,70,104,116-119) there are specific uses of starches from different species. In addition, within a given species, rare examples have been found of grains, tubers, or roots producing starches that deviate from the typical amylose to amylopectin ratio or have altered amylo-pectin structure. These plants have been selected because of their unique cooking behavior due to their unusual starch composition that confers unique properties to the crop storage organ. Some of these natural variants are now cultivated on a commercial scale.

Examination of starch structure began over 60 years ago (191). The first widely accepted model shows starch as a branched structure with alternating regions of higher branching density separated by more lightly branched regions (110). A more widely accepted model shows amylopectin arranged in alternating clusters (178,179). Based on the chain length profile of debranched amylopectin and a refinement of the cluster model, the amylopectin chains were categorized into type A, B1, B2, B3, B4 and a single C chain (82). Recently, three refinements for the different modes of interconnection of the amylopectin clusters were presented (82,216) (see Figure 3.1). In starch granules, some of the chains of amylopectin are believed to be associated with one another through hydrogen bonding, forming double helices. The double helices either form higher ordered crystalline structures or may exist independently of crystalline order. The double helices are oriented radially within the granule, with the reducing ends of the chains oriented toward the center or hilum of each granule. Within the granule, crystalline regions, often referred to as growth rings, are separated in a radial fashion from each other by amorphous regions. The crystalline regions are further subdivided into amorphous and crystalline lamellae, which have a periodicity between clusters of approximately 9 nm (105). The branch points in amylopectin are believed to be the primary component of the amorphous lamellae, with the ordered amylopectin side chain double helices clustered in the crystalline lamellae. Differences in the internal chain lengths of amylopectin affect starch crystallinity (163). Important new insights into how amylopectin chain architecture may affect packing have been advocated based on small angle x-ray scattering studies and analogies with liquid crystals (230-233). Using these models it is possible to discuss the mechanisms and kinetics of interchain associations in the context of visualizing starch as a liquid crystalline polymer having different degrees of crystalline order depending on physical conditions.

Amylose contributes to the overall crystallinity of normal starch through the formation of crystalline complexes of amylose with lipids and, it is believed, through participa-

Robin et al. 1975

Thompson 2000

Robin et al. 1975

Thompson 2000

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