Starch granules fine structure

By using mutants of maize and other species, progress has been made in understanding the pathways and enzymes involved in starch biosynthesis and the fine structure of starch polysaccharides. However, starch biosynthesis (Chapter 4) and granule formation are still not completely understood. Thus, integration of the information on polysaccharide biosynthesis (Section 3.6) with that on mutant effects (Section 3.7), is necessary to fully understand polysaccharide biosynthesis and to delineate the limits of this knowledge. 

This review has shown that most studies on barley starches have been focused on understanding the fine structures, particle size distribution, chemical composition, gelatinization properties and susceptibility towards enzyme hydrolysis. However, there is a dearth of information on the rheological and retrogradation characteristics of barley starches from different cultivars. Furthermore, the response of small and large barley starch granules towards physical and chemical modification needs investigation. Research in the above areas is underway in our laboratories. It is hoped that this study may improve the utilization of different types of barley starches for specific products within the food and paper industry. 

All chapters/subjects that were also in the previous edition have been updated. Chapters have been added on the biochemistry and molecular biology of starch biosynthesis, structural transitions and related physical properties of starch, and cyclo-dextrins. There are two chapters on the structural features of starch granules that present not only advances in understanding the organization of starch granules, but also advances in understanding the fine structures of amylose and amylopectin, both of which are based on techniques that have been developed since 1984. 

The greatly enlarged chapter on wheat starch presents advances in its production, the differences between large and small granules, the fine structures of wheat starch amylose and amylopectin, genetic and chemical modification of wheat starch, and its functionalities and uses, especially in food products. 

Although the general structure of the starch components is now well established, little is known of the fine structure of the starch granule, and investigations by physical, chemical, and biological methods have, in some instances, 3delded conflicting results. ... 

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