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Some physical and nutritional characteristics of genetically modified potatoes varying in amylose/amylopectin ratios

Author

  • Malin Sjöö
  • Margareta Leeman
  • Inger Björck
  • Ann-Charlotte Eliasson

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

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