Improving starch for food and industrial applications

Curr Opin Plant Biol. 2004 Apr;7(2):210-8. doi: 10.1016/j.pbi.2003.12.001.

Abstract

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.

Publication types

  • Review

MeSH terms

  • Amylopectin / biosynthesis
  • Amylopectin / chemistry
  • Amylose / biosynthesis
  • Amylose / chemistry
  • Biotechnology / methods
  • Carbohydrate Sequence
  • Crops, Agricultural / genetics*
  • Crops, Agricultural / metabolism
  • Molecular Sequence Data
  • Molecular Structure
  • Phosphates / metabolism
  • Plants, Genetically Modified / genetics*
  • Plants, Genetically Modified / metabolism
  • Starch / biosynthesis*
  • Starch / chemistry

Substances

  • Phosphates
  • Starch
  • Amylose
  • Amylopectin