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Physicochemical properties, modifications and applications ...
Food Sci. Technol, Campinas, 35(2): 215-236, 2015215 Food Science and TechnologyISSN 0101-2061DI: StarchStarch is the most abundant carbohydrate reserve in plants and is found in leaves, flowers, fruits, seeds, different types of stems and roots. Starch is used by plants as source of carbon and energy (Smith, 2001). The biochemical chain responsible for starch synthesis involves glucose molecules produced in plant cells by photosynthesis. Starch is formed in the chloroplasts of green leaves and amyloplasts, organelles responsible for the starch reserve synthesis of cereals and tubers (Smith, 2001; Tester et al.)
Properties of starches from different sources 216 Food Sci. Technol, Campinas, 35(2): 215-236, Abr.-Jun. 2015 hardness. Starch also contains a relatively small quantity (<0.4%)
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