Production of very-high-amylose potato starch by inhibition of SBE A and B View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2000-05

AUTHORS

G P Schwall, R Safford, R J Westcott, R Jeffcoat, A Tayal, Y C Shi, M J Gidley, S A Jobling

ABSTRACT

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. More... »

PAGES

551-554

Journal

TITLE

Nature Biotechnology

ISSUE

5

VOLUME

18

Author Affiliations

Identifiers

URI

http://scigraph.springernature.com/pub.10.1038/75427

DOI

http://dx.doi.org/10.1038/75427

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1019709099

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/10802625


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