Plant cellular architecture and chemical composition as important regulator of starch functionality in whole foods

Starch is a major macronutrient in our daily plant-based foods, which is mainly biosynthesized in cells of plant storage organs. The plant cells have a complex 3D architecture and chemical compositions, which can all interact with starch during industrial processing. However, their influence on the final starch functionality is currently often overlooked. The lack of such information hinders a holistic understanding of starch structure-function relations, which are the prerequisite for the design of next generation foods with personalized requirements. This review thus provides a critical discussion of the advances and limitations about the current understanding of plant cellular structures (-0.1?0.3 mm). It includes the cell wall, protein body, lipids, polyphenols and spatial distribution of these components in the plant storage tissues. The influence of these structures on the starch functions is emphasized, with the mechanism explicitly elucidated. Specifically, it showed that plant cellular architecture and chemical compositions can determine the starch physicochemical properties. The mechanisms include physical restriction and/or chemical interaction with starch granules during the food preparation process. A high interspecies, temporal and spatial diversity is existed among these structural perspectives, providing perceived opportunities to improve starch properties from the control of these plant cellular structures.

Automated summary

Starch, a major macronutrient in plant-based foods, is influenced by plant cellular structures and chemical compositions, affecting its functionality. By understanding and controlling these structures, improvements in starch properties can be achieved.