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- Title
Production of a freeze?thaw-stable potato starch by antisense inhibition of three starch synthase genes.
- Authors
Jobling, Stephen A.; Westcott, Roger J.; Tayal, Akash; Jeffcoat, Roger; Schwall, Gerhard P.
- Abstract
The use of unmodified starches in frozen foods is severely limited by the undesirable textural changes that occur after freezing and thawing. Retrogradation of glucan chains leads to syneresis, a separation of the starch gel and water phases. Stabilization of the starch structure is normally achieved by chemical modification to prevent these changes from occurring. We have now created a freeze-thaw-stable potato starch by alteration of starch composition and structure by genetic modification. An amylose-free starch with short-chain amylopectin was produced by simultaneous antisense downregulation of three starch synthase genes. This starch is extremely freeze-thaw stable and shows no syneresis even after five freeze-thaw cycles. The use of this starch has potential for environmental and consumer benefits because its production requires no chemical modification.
- Subjects
STARCH; FROZEN foods; THAWING
- Publication
Nature Biotechnology, 2002, Vol 20, Issue 3, p295
- ISSN
1087-0156
- Publication type
Article
- DOI
10.1038/nbt0302-295