Starch storage

Phloem loading of sucrose is decisive for the speed of mass flow, because sucrose is the dominant solute in the sieve tube sap of nearly all plant species. The interaction of sucrose metabolism, starch storage and phloem export in source leaves and the effects on sugar status in phloem was presented. The sucrose concentrations was revealed by a NMR imaging method. 

After cooking, the starch paste may be diluted to the desired storage concentration. A biocide should be used to minimise risk for microbiological breakdown of starch. Storage at 60-70°C temperature is recommended [1]. 

Jet-cooking is a continuous method of pasting starch in which steam under pressure mixes completely with starch slurry and rapidly heats it and cooks it within a few seconds. Jet cookers utilise direct steam injection. The jet cooker may be automatically controlled by the level in the cooked starch storage tank. 

McDonald A J S, Ericsson A, Lohammar T 1986 Dependence of starch storage on nutrient availability and photon flux density in small birch (Betula pendula Roth). Plant Cell Environ 9 433-438... 

Tubers, roots, seeds and also some vegetative parts of plants contain non-starch storage polysaccharides, which are involved in processes associated with germination and growth. Most of these polysaccharides are structurally similar to non-cellulose polysaccharides of cell walls that are classified as hemicelluloses and pectins. The most important representatives of this group of polysaccharides are ... 

The cereal seeds, tubers, starch storage roots, and bean/pea seeds are directly consumed as food in human diet or animal feed and are used as a source of starch. Extracted starch can be used to produce starch derivates or hydrolyzed to produce soluble sugars, food additives, or glucose syrup. Also, extracted starch can be used for other applications in nonfood industries (Nghiem et al. 2011). For example, it is used as a thickener and as a source of renewable raw material for bioethanol production. The major source of starch for the world market is cornstarch holding more than 80 % of the market, but wheat, potato, cassava or tapioca, and to a lesser extent rice and sweet potato starches are also commercialized (Thomsen et al. 2008). 

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