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Abstract Starch is the most important component in potato tubers, whose structure and composition play key roles in properties of potato storage, processing, and applications. This review identifies the biodiversity of starch content, structure, and physiochemical properties, particularly the amylose and amylopectin content, molecular and granular structure, gelatinization, retrogradation, swelling power, solubility, and digestibility of potato in the past decade. Various functions of major potato starch biosynthesis‐related enzymes, such as AGPase, starch synthase, starch branching enzyme, debranching enzyme, and glucan/water dikinase, are also summarized. The potential utilization of native and modified potato starch in food and medicine fields owing to its high pasting viscosity is also analyzed. This review will contribute to a better understanding of the genetics–structure–functions of potato starch and may provide insights into potential potato starch utilization and further genetic improvement of starch quality.
Tong et al. (Mon,) studied this question.