Starch is the major form in which carbohydrates are stored and is present in almost all plant organs at one or another time during development. Storage starch is formed in amyloplasts as dense granules ranging in size from 1 to over 100 µ M. They are composed of an essential linear glucose polymer and a branched glucose polymer termed amylose and amylopectin respectively (Ball et al 1998).
Knowledge about starch biosynthesis is required to be able to modify starches for industrial or food uses. This knowledge has been acquired by studies in a broad range of plants using both mutants and reverse genetic approaches. In this way the function and impact of a number of the essential genes in the starch biosynthetic pathway has been assessed.
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Firouzabadi, F.N., Kok-Jacon, G., Qin, J., Vincken, JP., Suurs, L., Visser, R.G.F. (2007). Breeding for Improved and Novel Starch Characteristics in Potato. In: Xu, Z., Li, J., Xue, Y., Yang, W. (eds) Biotechnology and Sustainable Agriculture 2006 and Beyond. Springer, Dordrecht. https://doi.org/10.1007/978-1-4020-6635-1_65
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