Toward an understanding of potato starch structure, function, biosynthesis, and applications
文献类型： 外文期刊
作者： Tong, Chuan 1 ; Ma, Zheng 1 ; Chen, Hangjun 2 ; Gao, Haiyan 2 ;
作者机构： 1.Zhejiang Univ Technol, Coll Food Sci & Technol, Hangzhou, Peoples R China
2.Zhejiang Acad Agr Sci, Food Sci Inst, Hangzhou, Peoples R China
3.Zhejiang Univ Technol, Coll Food Sci & Technol, Hangzhou 310014, Peoples R China
4.Zhejiang Acad Agr Sci, Food Sci Inst, Hangzhou 310021, Peoples R China
关键词： food application; molecular structure; physicochemical properties; potato starch; starch-synthesis related enzymes
期刊名称：FOOD FRONTIERS （ 影响因子：9.9； 五年影响因子：10.0 ）
ISSN：
年卷期： 2023 年
页码：
收录情况： SCI
摘要： Starch is the most important component in potato tubers, whose structure and composition play key roles in properties of potato storage, processing, and applications. This review identifies the biodiversity of starch content, structure, and physiochemical properties, particularly the amylose and amylopectin content, molecular and granular structure, gelatinization, retrogradation, swelling power, solubility, and digestibility of potato in the past decade. Various functions of major potato starch biosynthesis-related enzymes, such as AGPase, starch synthase, starch branching enzyme, debranching enzyme, and glucan/water dikinase, are also summarized. The potential utilization of native and modified potato starch in food and medicine fields owing to its high pasting viscosity is also analyzed. This review will contribute to a better understanding of the genetics-structure-functions of potato starch and may provide insights into potential potato starch utilization and further genetic improvement of starch quality.
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