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Curr Opin Plant Biol. 2004 Apr;7(2):210-8.

Improving starch for food and industrial applications.

Author information

1
s.jobling1@ntlworld.com

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.

PMID:
15003223
DOI:
10.1016/j.pbi.2003.12.001
[Indexed for MEDLINE]

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