THE BIOCHEMISTRY AND MOLECULAR-BIOLOGY OF STARCH SYNTHESIS IN CEREALS

Starch is a key constituent of plant products finding utility as both a major component of a wide range of staple and processed foods, and as a feedstock for industrial processes. While there has traditionally been a focus on the quantity of starch production, starch quality is of increasing importance to the end-user as consumer demands become more sophisticated and as the range of industrial applications of starch broadens. Determinants of starch quality include the amylose to amylopectin ratio, the distribution of molecular structures within these fractions, and the packaging of the starch in granules. The biochemical processes involved in the transformation of the sucrose delivered to the endosperm cytosol to starch in the amyloplast are understood in broad outline. The importance of particular isoenzymes or processes to the production of starches of specific structures are, however, not well understood. This paper reviews aspects of the physiology, biochemistry and molecular biology of starch in plants, with an emphasis on the synthesis of starch in the cereal endosperm. Progress in understanding the linkages between the molecular events in starch synthesis and developing strategies for the manipulation of starch quantity and quality in cereals are discussed.