Manipulating the starch composition of potato

被引:0
|
作者
Kortstee, AJ [1 ]
Flipse, E [1 ]
Kuipers, AGJ [1 ]
Jacobsen, E [1 ]
Visser, RGF [1 ]
机构
[1] Agr Univ Wageningen, Dept Plant Breeding, Grad Sch Expt Plant Sci, NL-6700 AJ Wageningen, Netherlands
来源
ENGINEERING CROP PLANTS FOR INDUSTRIAL END USES | 1998年 / 14卷
关键词
D O I
暂无
中图分类号
S3 [农学(农艺学)];
学科分类号
0901 ;
摘要
Starch can be fractionated into two types of glucose polymers: amylose and amylopectin. Amylose consists of essentially linear chains of alpha-(1,4)-linked glucose residues, whereas amylopectin is built up from alpha-(1,4)-linked chains with alpha-(1,6)-linked branches. The composition and fine structure of starch are responsible for many of the physicochemical properties and thus determines its industrial uses. Variation in starch structure and composition can be found between and within crops. In the latter case it can be found in mutants, often resulting from the loss of function of one or more of the genes involved in starch biosynthesis. In maize, the most extensively studied crop, mutant genotypes are known for nearly every gene identified as being involved in starch biosynthesis. Differences in starch compositon can also be achieved by genetic modifications such as antisense inhibition of genes or overexpression of (heterologous) genes. Most examples of genetic modification of starch composition are in potato, which can easily be transformed. Antisense inhibition of enzymes in the biosynthetic pathway, such as ADP glucose phosphorylase (AGP), (granule-bound) starch synthase or branching enzyme, lead to an altered starch content and/or composition. In addition, the introduction and expression of bacterial genes, such as genes of the Escherichia coli glycogen synthesis pathway, in potato leads to starches with altered content, composition, structure and physicochemical properties. Studying the physicochemical properties of these altered starches will, together with the information obtained by research on starches of mutants, help to clarify the precise relationship between structural and functional features of starch.
引用
收藏
页码:89 / 98
页数:10
相关论文
共 50 条
  • [41] Properties of damaged starch granules: Composition and swelling properties of maize, rice, pea and potato starch fractions in water at various temperatures
    Tester, RF
    FOOD HYDROCOLLOIDS, 1997, 11 (03) : 293 - 301
  • [42] A soluble starch synthase I gene, IbSSI, alters the content, composition, granule size and structure of starch in transgenic sweet potato
    Yannan Wang
    Yan Li
    Huan Zhang
    Hong Zhai
    Qingchang Liu
    Shaozhen He
    Scientific Reports, 7
  • [43] PRODUCTION OF POTATO STARCH IN BOHEMIA
    Vavrova, Marie
    Zizka, Jan
    LISTY CUKROVARNICKE A REPARSKE, 2024, 140 (12):
  • [44] Award winning potato starch
    不详
    FOOD AUSTRALIA, 2008, 60 (06): : 238 - 238
  • [45] Characterization of hydroxypropylated potato starch
    Kavitha, R
    BeMiller, JN
    CARBOHYDRATE POLYMERS, 1998, 37 (02) : 115 - 121
  • [46] POTATO STARCH AS SLUDGE CONDITIONER
    VOGH, RP
    WARRINGT.JE
    BLACK, AP
    JOURNAL AMERICAN WATER WORKS ASSOCIATION, 1969, 61 (06): : 276 - &
  • [47] A STUDY OF THE STARCH PHOSPHORYLASE OF POTATO
    WEIBULL, C
    TISELIUS, A
    ARKIV FOR KEMI MINERALOGI OCH GEOLOGI, 1945, 19 (04): : 1 - 25
  • [48] Potato starch stops bleeding
    不详
    JOURNAL OF THE AMERICAN DENTAL ASSOCIATION, 2002, 133 (12): : 1610 - 1610
  • [49] KINETICS OF THE BENZYLATION OF POTATO STARCH
    FREE, HWH
    JOOSTEN, GEH
    ROELFSEMA, WA
    STAMHUIS, EJ
    STARKE, 1985, 37 (01): : 14 - 17
  • [50] GELATINIZATION OF CROSSLINKED POTATO STARCH
    LELIEVRE, J
    STARKE, 1985, 37 (08): : 267 - 269