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

Schwall, Gerhard P., Safford, Richard, Westcott, Roger J., Jeffcoat, Roger, Tayal, Akash, Shi, Yong-Cheng, Gidley, Michael J. and Jobling, Stephen A. (2000) Production of very-high-amylose potato starch by inhibition of SBE A and B. Nature Biotechnology, 18 5: 551-554. doi:10.1038/75427


Author Schwall, Gerhard P.
Safford, Richard
Westcott, Roger J.
Jeffcoat, Roger
Tayal, Akash
Shi, Yong-Cheng
Gidley, Michael J.
Jobling, Stephen A.
Title Production of very-high-amylose potato starch by inhibition of SBE A and B
Journal name Nature Biotechnology   Check publisher's open access policy
ISSN 1087-0156
1546-1696
Publication date 2000-05-01
Sub-type Article (original research)
DOI 10.1038/75427
Volume 18
Issue 5
Start page 551
End page 554
Total pages 4
Place of publication New York, NY, United States
Publisher Nature Publishing
Language eng
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.
Keyword Biotechnology
Starch structure
Amylopectin
Branching enzyme
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: Centre for Nutrition and Food Sciences Publications
 
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Created: Thu, 17 Mar 2011, 06:38:36 EST