Production of very-high-amylose potato starch by inhibition of SBE A and B
| Autor: | Stephen A. Jobling, Richard Safford, Akash Tayal, Michael J. Gidley, Gerhard Peter Schwall, Roger John Westcott, Roger Jeffcoat, Yong-Cheng Shi |
|---|---|
| Rok vydání: | 2000 |
| Předmět: |
Starch
Amylopectin Biomedical Engineering chemistry.chemical_element Bioengineering Applied Microbiology and Biotechnology DNA Antisense chemistry.chemical_compound Amylose 1 4-alpha-Glucan Branching Enzyme Glycogen branching enzyme Potato starch Chemical composition Solanum tuberosum biology Chemistry Phosphorus food and beverages Plants Genetically Modified Isoenzymes Biochemistry biology.protein Molecular Medicine Composition (visual arts) Biotechnology |
| Zdroj: | Nature Biotechnology. 18:551-554 |
| ISSN: | 1546-1696 1087-0156 |
| DOI: | 10.1038/75427 |
| Popis: | High-amylose starch is in great demand by the starch industry for its unique functional properties. However, very few high-amylose crop varieties are commercially available. In this paper we describe the generation of very-high-amylose potato starch by genetic modification. We achieved this by simultaneously inhibiting two isoforms of starch branching enzyme to below 1% of the wild-type activities. Starch granule morphology and composition were noticeably altered. Normal, high-molecular-weight amylopectin was absent, whereas the amylose content was increased to levels comparable to the highest commercially available maize starches. In addition, the phosphorus content of the starch was increased more than fivefold. This unique starch, with its high amylose, low amylopectin, and high phosphorus levels, offers novel properties for food and industrial applications. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|