2024 年 12 巻 p. 249-261
In this review paper, we provide a detailed overview of the influence of starch granule-associated proteins on the physicochemical properties of starch granules from diverse botanical sources. By examining the outcomes of protease treatments and other protein removal methods applied to starches from wheat, rice, corn, and buckwheat, we draw attention to the notable alterations in pasting characteristics, swelling power, crystallinity, and retrogradation tendency. We highlight that protein removal leads to varied functional behaviors and evaluate the possible molecular mechanisms through which these proteins exert their impacts. The review underscores the role of starch granule-associated proteins in determining starch functionality, which has profound implications for food technology and broader industrial applications. This synthesis of current research provides insights into the intricate relationship between starch structure and its functionality.
