ReviewComputational and structural biotechnology journal2023
Starch granules and their size distribution in wheat: Biosynthesis, physicochemical properties and their effect on flour-based food systems.
Review in Computational and structural biotechnology journal, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 56 citations in OpenAlex.
- Inter-annual and regional variability of agronomic and grain quality traits of major Korean wheat cultivars under multi-environmental conditions.Journal of the science of food and agriculture · 2026Article
- Targeting granule initiation and amyloplast structure to create giant starch granules in wheat.Science advances · 2026Article
- Genome-Wide Identification and Expression Analysis of Starch Biosynthesis-Related Gene Families in Wheat.International journal of molecular sciences · 2026Article
- Harvesting Time Modulates Starch Structure, Physicochemical Properties and In Vitro Digestibility of Wuyoudao4 Japonica Rice.Foods (Basel, Switzerland) · 2026Article
- Manipulation ofPlants (Basel, Switzerland) · 2025Article
- Analyses of the Differences in Nutritional Quality and Volatile Aroma Compounds in Potato-Based Reconstituted Rice Produced from Different Potato Varieties.Foods (Basel, Switzerland) · 2025Article
- Effects of Citric Acid Concentration and Hydrolysis Time on Gembili (Preventive nutrition and food science · 2025Article
- Rod-Shaped Starch from Galanga: Physicochemical Properties, Fine Structure and In Vitro Digestibility.Foods (Basel, Switzerland) · 2024Article
- A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten.Foods (Basel, Switzerland) · 2024Review
- Deciphering heat wave effects on wheat grain: focusing on the starch fraction.Frontiers in plant science · 2024Article
- Effect of nitrogen and phosphorus application on starch characteristics and quality of rice with different nitrogen efficiency.Frontiers in nutrition · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Starch is a vital component of wheat grain and flour, characterized by two distinct granule types: A-type starch (AS) with granules larger than 10 µm in diameter, and B-type starch (BS) with granules measuring no more than 10 µm in diameter. This review comprehensively evaluates the isolation, purification, and biosynthesis processes of these types of granules. In addition, a comparative analysis of the structure and properties of AS and BS is presented, encompassing chemical composition, molecular, crystalline and morphological structures, gelatinization, pasting and digestive properties. The variation in size distribution of granules leads to differences in physicochemical properties of starch, influencing the formation of polymeric proteins, secondary and micro-structures of gluten, chemical and physical interactions between gluten and starch, and water absorption and water status in dough system. Thus, starch size distribution affects the quality of dough and final products. In this review, we summarize the up-to-date knowledge of AS and BS, and propose the possible strategies to enhance wheat yield and quality through coordinated breeding efforts. This review serves as a valuable reference for future advancements in wheat breeding.
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Registered trials
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