Physicochemical properties of amylose-free starch from transgenic sweet potato

被引：55

作者：

Noda, T

Kimura, T

Otani, M

Ideta, O

Shimada, T

Saito, A

Suda, I

机构：

[1] Natl Agr Res Ctr Kyushu Okinawa Reg, Kumamoto 8611102, Japan

[2] Ishikawa Prefectural Agr Coll, Res Inst Agr Resources, Nonoichi, Ishikawa 9218836, Japan

[3] Natl Inst Crop Sci, Tsukuba, Ibaraki 3058518, Japan

来源：

CARBOHYDRATE POLYMERS | 2002年 / 49卷 / 03期

关键词：

amylose-free starch; physicochemical properties; gelatinization temperature;

D O I：

10.1016/S0144-8617(01)00343-5

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A transgenic amylose-free sweet potato has been obtained by introduction of granule-bound starch synthase I (GBSSI) cDNA of sweet potato in sense orientation (Plant Cell Reports (2001)). In this study, starches from 6 transgenic sweet potatoes produced by introduction of GBSSI cDNA, including the amylose-free transformant, were analyzed for their physicochemical properties, granule-size distribution, enzymatic digestibility, amylopectin structure, gelatinization properties and pasting properties. We observed little difference in granule size distribution between amylose-free starch and control starch. Amylose-free starch was more susceptible to glucoamylase digestion than control starch. The amylopectin of the amylose-free transformant was found to have a slightly lower content of short chains. Amylose-free starch showed higher gelatinization temperature and gelatinization enthalpy and lower setback in comparison with control starch. Thus, it was found that the starch from the amylose-free transgenic sweet potato possessed unique physicochemical properties. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：253 / 260

页数：8

共 28 条

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