Recent understanding of starch biosynthesis in cassava for quality improvement: A review

摘要

Background: Starch is the most important carbohydrate source of plant species. Both amylose and amylopectin are components of starch whose content and structures contribute to its unique properties used in food processing and industrial applications. Cassava (Manihot esculenta Crantz) is a starchy root crop used as a staple food for human consumption in tropical and sub-tropical regions, as well as in numerous industrial applications. Starch biosynthesis is controlled by various isoforms of several enzymes which are expressed during root development, and considerable effort has been made in understanding the mechanisms of starch biosynthesis and regulation. The improvement of cassava starch for both consumption and the starch industry has been a major goal of breeders.