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Structure function relationships of transgenic starches with engineered phosphate substitution and starch branching.

Abstract：

:Potato tuber starch was genetically engineered in the plant by the simultaneous antisense suppression of the starch branching enzyme (SBE) I and II isoforms. Starch prepared from 12 independent lines and three control lines were characterised with respect to structural and physical properties. The lengths of the amylopectin unit chains, the concentrations of amylose and monoesterified phosphate were significantly increased in the transgenically engineered starches. Size exclusion chromatography with refractive index detection (SEC-RI) indicated a minor decrease in apparent molecular size of the amylose and the less branched amylopectin fractions. Differential scanning calorimetry (DSC) revealed significantly higher peak temperatures for gelatinisation and retrogradation of the genetically engineered starches whereas the enthalpies of gelatinisation were lower. Aqueous gels prepared from the transgenic starches showed increased gel elasticity and viscosity. Principle component analysis (PCA) of the data set discriminated the control lines from the transgenic lines and revealed a high correlation between phosphate concentration and amylopectin unit chain length. The PCA also indicated that the rheological characteristics were primarily influenced by the amylose concentration. The phosphate and the amylopectin unit chain lengths had influenced primarily the pasting and rheological properties of the starch gels.

journal_name

Int J Biol Macromol

journal_title

International journal of biological macromolecules

authors

Blennow A,Wischmann B,Houborg K,Ahmt T,Jørgensen K,Engelsen SB,Bandsholm O,Poulsen P

doi

10.1016/j.ijbiomac.2005.05.006

keywords:

subject

Has Abstract

pub_date

2005-08-01 00:00:00

pages

159-68

issue

3

eissn

0141-8130

issn

1879-0003

pii

S0141-8130(05)00088-7

journal_volume

36

pub_type

杂志文章

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