Some physical and nutritional characteristics of genetically modified potatoes varying in amylose/amylopectin ratios
Author
Summary, in English
Transgenically modified potatoes with a large spread in amylose/amylopectin ratios were analysed both as tubers and in the form of isolated starch. Different microscopic techniques were used to study starch granules and tuber tissue. Starch gelatinisation properties and recrystallisation of amylopectin and amylose were studied by differential scanning calorimetry. Starch bioavailability and resistant starch (RS) were evaluated using enzymatic in vitro procedures. Glycaemic indices (GI) were predicted from low molecular weight carbohydrates (LMWC) contents and the in vitro hydrolysis rate of the starch moiety. For many of the examined parameters, differences of varying magnitude were found between the potato lines, especially for high amylose lines. High amylose starch granules had irregular shapes and showed only a limited swelling. Moreover, contents of RS and recrystallised amylose were elevated. GI’s for the starch moiety were reduced, though elevated contents of LMWC caused a high over-all predicted GI.
Department/s
- Department of Food Technology, Engineering and Nutrition
- Division of Food and Pharma
Publishing year
2007
Language
English
Pages
136-146
Publication/Series
Food Chemistry
Volume
100
Issue
1
Document type
Journal article
Publisher
Elsevier
Topic
- Food Science
Keywords
- Microscopy
- Resistant starch
- Amylopectin
- Amylose
- Starch
- Solanum tuberosum
- Potato
Status
Published
ISBN/ISSN/Other
- ISSN: 1873-7072