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

Sjöö, Malin LU ; Leeman, Margareta LU ; Björck, Inger LU and Eliasson, Ann-Charlotte LU (2007) In Food Chemistry 100(1). p.136-146
Abstract
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... (More)
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. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Microscopy, Resistant starch, Amylopectin, Amylose, Starch, Solanum tuberosum, Potato
in
Food Chemistry
volume
100
issue
1
pages
136 - 146
publisher
Elsevier
external identifiers
  • wos:000240838400019
  • scopus:33745204659
ISSN
1873-7072
DOI
10.1016/j.foodchem.2005.09.032
language
English
LU publication?
yes
id
acd4831a-6266-4a22-ab47-85a564973b7f (old id 588929)
date added to LUP
2007-11-23 11:26:34
date last changed
2017-09-24 04:32:42
@article{acd4831a-6266-4a22-ab47-85a564973b7f,
  abstract     = {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.},
  author       = {Sjöö, Malin and Leeman, Margareta and Björck, Inger and Eliasson, Ann-Charlotte},
  issn         = {1873-7072},
  keyword      = {Microscopy,Resistant starch,Amylopectin,Amylose,Starch,Solanum tuberosum,Potato},
  language     = {eng},
  number       = {1},
  pages        = {136--146},
  publisher    = {Elsevier},
  series       = {Food Chemistry},
  title        = {Some physical and nutritional characteristics of genetically modified potatoes varying in amylose/amylopectin ratios},
  url          = {http://dx.doi.org/10.1016/j.foodchem.2005.09.032},
  volume       = {100},
  year         = {2007},
}