Improving starch for food and industrial applications

被引：403
作者：
Jobling, S
机构：
来源：
CURRENT OPINION IN PLANT BIOLOGY | 2004年 / 7卷 / 02期
关键词：
D O I：
10.1016/j.pbi.2003.12.001
中图分类号：
Q94 [植物学];
学科分类号：
071001 ;
摘要：
Progress in understanding starch biosynthesis, and the isolation of many of the genes involved in this process, has enabled the genetic modification of crops in a rational manner to produce novel starches with improved functionality. For example, potato starches have been created that contain unprecedented levels of amylose and phosphate. Amylose-free short-chain amylopectin starches have also been developed; these starches have excellent freeze-thaw stability without the need for chemical modification. These developments highlight the potential to create even more modified starches in the future.
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页码：210 / 218
页数：9
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