Insight Into the Prospects for the Improvement of Seed Starch in Legume—A Review

作者：Rupesh Tayade, Krishnanand P. Kulkarni, Hyun Jo, Jong Tae Song, Jeong‐Dong Lee · 发表于：Frontiers in Plant Science · 年份：2019 · DOI：10.3389/fpls.2019.01213 · 被引用次数：68 · 研究领域：Food composition and properties、Phytase and its Applications、Legume Nitrogen Fixing Symbiosis

In addition to proteins and/or oils, mature seeds of most legume crops contain important carbohydrate components, including starches and sugars. Starch is also an essential nutritional component of human and animal diets and has various food and non-food industrial applications. Starch is a primary insoluble polymeric carbohydrate produced by higher plants and consists of amylose and amylopectin as a major fraction. Legume seeds are an affordable source of not only protein but also the starch, which has an advantage of being resistant starch compared with cereal, root, and tuber starch. For these reasons, legume seeds form a good source of resistant starch-rich healthy food with a high protein content and can be utilized in various food applications. The genetics and molecular details of starch and other carbohydrate components are well studied in cereal crops but have received little attention in legumes. In order to improve legume starch content, quality, and quantity, it is necessary to understand the genetic and molecular factors regulating carbohydrate metabolism in legume crops. In this review, we assessed the current literature reporting the genetic and molecular basis of legume carbohydrate components, primarily focused on seed starch content. We provided an overview of starch biosynthesis in the heterotrophic organs, the chemical composition of major consumable legumes, the factors influencing starch digestibility, and advances in the genetic, transcriptomic, and met...