Location and interactions of starches in planta: Effects on food and nutritional functionality

Starch is the major stored carbohydrate in grains and legumes. Apart from nutritional functionality, starch has multiple industrial applications. Starch is synthesised in plant cells along with proteins, lipids, and polyphenols. These macromolecules interact both in planta as well as during downstream processing, e.g., extraction of starch. Whilst the interaction of starch with protein, lipids, and other hydrocolloids during processing is widely...