Tech ID: 22.696
Starch granules of different crops vary greatly in size and shape. Wheat starch (and those of other Triticeae) uniquely have two distinct types of granules: large A-type granules and smaller B-type granules. The ratio of A- and B-type granules can affect the quality of wheat-based foods, such as bread and pasta. The two types of granules also present a problem for starch manufacturing industry because many of the smaller B-type granules are lost and therefore wasted during the milling process. Further, too many B-type starch granules in barley can cause a hazy or cloudy appearance in beer because they do not get digested and filtered out during the brewing process. Accordingly, there is significant value in reducing the number of B-type starch granules.
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Patent applications pending.
Kamble et al (2023). Initiation of B-type starch granules in wheat endosperm requires the plastidial α-glucan phosphorylase PHS1. The Plant Cell DOI: 10.1093/plcell/koad217