Production of a freeze-thaw-stable potato starch by antisense inhibition of three starch synthase genes

被引：98

作者：

Jobling, SA ^{[1
]}

Westcott, RJ

Tayal, A

Jeffcoat, R

Schwall, GP

机构：

[1] Unilever Res Labs Colworth, Colworth House, Sharnbrook MK44 1LQ, Beds, England

[2] Natl Starch & Chem Corp, Bridgewater, NJ 08807 USA

[3] ProteoSys AG, D-55139 Mainz, Germany

来源：

NATURE BIOTECHNOLOGY | 2002年 / 20卷 / 03期

关键词：

D O I：

10.1038/nbt0302-295

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

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.

引用

页码：295 / 299

页数：5

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