ROLE OF STARCH BRANCHING ENZYMES IN REGULATING POTATO STARCH: AN OVERVIEW

Potato starch has been used for various commercial purposes due to its easy availability and low affordable cost. Playing with the composition of its constituents; amylose and amylopectin to meet the demands of food industries, paper industries and other industries has interested the researchers to devise novel methods. High amylopectin is required by paper industries while food industries demand for amylose rich starch. The synthesis of starch involves branching enzymes i.e. SBEs and debranching enzymes. SBEs are required for α1-6 linkages which is important for amylopectin formation. SBEI and SBEII are two classes of branching enzymes. SBEII is the more active form involved in biosynthesis of starch. Inactivation of SBEII will lead to decrease in amylopectin and increased amylose content. High amylose also enhances the content of resistant starch which has been reported for its health benefits. Thus, amylose rich tubers will provide a better raw material for industrial use.