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Starch storage tissues

Fruits and vegetables Potato, carrot Edible, proteins stable in storage tissues Must be cooked before consumption (potato), high starch content (potato)... [Pg.193]

The GBSS in leaves can be differentiated from those observed in storage tissue. As has been shown, the amylose content of starch can vary from 11% to 37% in storage tissue.203 In leaf or transistory starch, the amylose content is less than 15%. In pea, leaf starch amylose has a greater molecular weight than does storage starch... [Pg.125]

In fruits, storage organs, or seeds, the synthesis of starch usually occurs during the development and mamration of the tissue. Starch degradation in these tissues occurs at the time of sprouting or germination of... [Pg.431]

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See also in sourсe #XX -- [ Pg.85 ]



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