Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 455478
Title Expression of an amylosucrase gene in potato results in larger starch granules with novel properties
Author(s) Huang, X.; Nazarian, F.; Vincken, J.P.; Ji, Q.; Visser, R.G.F.; Trindade, L.M.
Source Planta 240 (2014)2. - ISSN 0032-0935 - p. 409 - 421.
DOI https://doi.org/10.1007/s00425-014-2095-1
Department(s) Plant Breeding
Food Chemistry
Plant Breeding
EPS
Publication type Refereed Article in a scientific journal
Publication year 2014
Keyword(s) antisense inhibition - branching enzyme - tuber - synthase - glycogen - amylopectin - reduction - amylose - sucrose - size
Abstract Main conclusion - Expression of amylosucrase in potato resulted in larger starch granules with rough surfaces and novel physico-chemical properties, including improved freeze–thaw stability, higher end viscosity, and better enzymatic digestibility. Starch is a very important carbohydrate in many food and non-food applications. In planta modification of starch by genetic engineering has significant economic and environmental benefits as it makes the chemical or physical post-harvest modification obsolete. An amylosucrase from Neisseria polysaccharea fused to a starch-binding domain (SBD) was introduced in two potato genetic backgrounds to synthesize starch granules with altered composition, and thereby to broaden starch applications. Expression of SBD–amylosucrase fusion protein in the amylose-containing potato resulted in starch granules with a rough surface, a twofold increase in median granule size, and altered physico-chemical properties including improved freeze–thaw stability, higher end viscosity, and better enzymatic digestibility. These effects are possibly a result of the physical interaction between amylosucrase and starch granules. The modified larger starches not only have great benefit to the potato starch industry by reducing losses during starch isolation, but also have an advantage in many food applications such as frozen food due to its extremely high freeze–thaw stability.
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