@article{article_406367, title={STARCH: BIOSYNTHESIS, GRANULE STRUCTURE AND GENETIC MODIFICATIONS}, journal={Journal of Science and Technology of Dumlupınar University}, pages={1–12}, year={2008}, author={Ölçer, Hülya and Akın, Betül}, keywords={Amylose,amylopectin,granule bound starch synthase,waxy mutant}, abstract={<p>Starch is the main product of photosynthesis and its the most dominant reserve polysaccaride that stored in photosynthetic and non-photosynthetic tissues. Starch is a staple food in human and animal diets, but also a raw material widely used for industrial purposes, such as food, paper and textile. Starch granule structure, amylose and amylopectin moleculer structure, amylose and amylopectin ratio, and also lipid, protein and phosphate content are the main determinants that effect the functional properties of starch, in turn, its industrial application. For example, in food industry high amylose starches are prefered in sweet and fried products, while amylose free starches are used in frozen foods. In fact, starch is generally modified by physical, enzymatic or chemical treatments to alter structural and functional properties for endustrial applications. Today starches with improved functionality has also been produced from mutant and genetically modified plants. Increased knowledge about enzymes that are involved in starch biosynthesis and improvement in plant biotechnology made possible to alter starch composition by genetic modifications. This rewiev focus on the starch granule structure, starch biosynthetic enzymes in storage tissues and their genetic modifications with potantial benefits. <br> </p>}, number={016}, publisher={Kütahya Dumlupinar University}