Between 150 and 212 degrees, depending on the type of starch, the granule may hold more than a thousand times its weight. At this point, the granules pop, and starch rushes out into the solution.

Certain combined characteristics of cellular structure and starch properties provide distinctions between varieties of potatoes and bear strong relation to their culinary qualities. Larger tissue ...

PROTEIN TARGETING TO STARCH Is Required for Localising GRANULE-BOUND STARCH SYNTHASE to Starch Granules and for Normal Amylose Synthesis in Arabidopsis. PLOS Biology, 2015; 13 (2): e1002080 DOI ...

Studies in Arabidopsis and rice suggest that manipulation of starch synthase I (SSI) expression in wheat may lead to the production of wheat grains with novel starch structure and properties. This ...

It is possible that the altered granule structure in this line allows both increased substrate availability and increased extractability of GBSS protein from the starch granule (Fig. 1B).

Starch, the primary form of carbohydrate storage in plants, is of vital importance to humankind as a major source of calories in our diets. Yet, we still do not fully understand how plants make starch ...

Assembling starch granules into 3D shapes could achieve the same thickening effect in foods with up to 50 per cent fewer granules, reducing the calories and carbohydrates without sacrificing texture ...