Research has provided clarity on the formation of starch granules in the seeds of Triticeae crops—wheat, barley, and rye—revealing potential benefits for various industries and human health.
Starch is an essential source of energy in our diet and a crucial ingredient in many industrial applications, including brewing, baking, paper production, glue manufacturing, textiles, and construction materials.
The size and shape of starch granules differ significantly among different crops. Wheat starch, along with other Triticeae crops, possesses two distinct types of granules: large A-type granules and smaller B-type granules.
The ratio of A- and B-type granules can impact the quality of wheat-based foods like bread and pasta. Additionally, the presence of excessive B-type starch granules in barley can cause a cloudy appearance in beer as they are not digested and filtered out during the brewing process.
A breakthrough in solving this issue has been made by Dr. David Seung’s group at the John Innes Centre, as published in The Plant Cell journal.
2023-08-24 21:24:03
Article from phys.org
