The phrase "alteration of starch" is correct and usable in written English.
It can be used in contexts related to food science, biochemistry, or any discussion involving changes made to starch, such as in cooking or industrial processes.
Example: "The alteration of starch during cooking can significantly affect the texture and flavor of the dish."
Alternatives: "modification of starch" or "transformation of starch".
To evaluate the effect of the alteration of starch structure on physicochemical properties, we analyzed the starch pasting properties of ground kernels using a rapid viscoanalyzer (RVA; Table 3 and Additional file 3).
Although further studies, such as expression analysis of other genes involved in starch synthesis or metabolism, are needed to determine the role of SSIIIa on the alteration of starch structure under elevated ozone, our results indicate the presence of a novel mechanism of ozone-induced deterioration of the appearance quality in japonica rice.
Finally, o2 was the only opaque mutant to show significant alteration of starch biosynthetic gene expression.
We also discovered that the ECMs had higher soluble sugar (fructose, glucose, and sucrose) content in the ECMs (Additional file 9), which suggested a biochemical alteration of starch metabolism in the ECMs.
Moreover, we suggest that the alteration of GBPs inside starch granules is a potential indicator for significant changes in starch structure and functional properties.
In addition, the increase of crystallinity due to post-drying physical state transitions e.g. starch retrogradation during conditioning, may also lead to alteration of the microstructure of starch based films leading to the development of more brittle and coarse structures.
However, the relationship between the alteration of endogenous hormone levels and starch accumulation is still unclear.
Sources of spectral variation caused by infection were observed at 1900 and 2136 nm, indicative of alterations in starch and protein content [ 42].
The two obvious alterations were plasmolysis and an increase in the number of starch grains.
Alteration of amylopectin branching patterns in opaque2 starch could contribute to generation of the soft, starchy endosperm.
