Journal of Experimental Botany, Vol 49, 481-502, Copyright © 1998 by Oxford University Press
T Wang, T Bogracheva and C Hedley
Starch is the main carbohydrate reserve in plants and an important part of
our nutrition. Increasingly, it is being seen by industry as a useful raw
material to include in foodstuffs and with which to produce other
carbon-based polymers. Our understanding of starch biosynthesis and
chemistry has advanced rapidly over the last few years, but our knowledge
of how this translates into structure and thence into physicochemical
properties and function is still lacking. Here, we have reviewed this
information with an emphasis on genetics and physical properties,
especially using data from the model crop, pea (Pisum
sativum L.).Keywords: Genetics, pea,
Pisum sativum L., physical properties, starch.
ARTICLES
Review article. Starch: as simple as A, B, C?
John Innes Centre, Norwich Research Park, Colney, Norwich NR4 7UH, UK; Corresponding author; Fax: +44 1603 456844; E-mail: wang@bbsrc.ac.uk
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