Functional characterisation of potato starch modified by specific in planta alteration of the amylopectin branching and phosphate substitution

Springer Science Reviews

Henry

Gilbert

2014

Starch, an important carbohydrate with widespread applications in human foods, animal feeds, and many industrial products, is synthesized by plants by the action of a complex system involving many enzymes. The differing activities of these enzymes contribute to variations in starch structure among different plant species, botanical organs, and genetic backgrounds, and thus affect the physicochemical properties and end-use functions of starch. The demand for starches with particular functional properties is increasing, but the ability to produce novel starches is still limited. Starches with specific properties can potentially be produced by biotechnical modification of the starch biosynthetic pathway; however, this requires further understanding of the starch biosynthesis-structureproperties relationships. This review summarizes the state of the art in the understanding of these causal relationships: the roles of the main starch-synthesizing enzymes on starch structure, hierarchical structure of starch, advanced molecular structure characterization methods, and impact of starch structure on some functional properties. A better understanding of these relationships among starch biosynthesis, structure, and properties provides direction for genetic modification and targeted breeding programs to produce starch with desired characteristics.

Section: Starch Biosynthesis-structure-properties Relationshipsmentioning

confidence: 99%

Causal Relations Among Starch Biosynthesis, Structure, and Properties

Springer Science Reviews

Henry

Gilbert

2014

“…Genetically modified starches (B2, B4, B8, G24 and G33) were produced by Danisco Biotechnology (Copenhagen, Denmark) as described by Wischmann et al [8]. Native potato starch (NP) and acetylated potato starch (AP) were produced by KMC amba (Herning, Denmark).…”

Section: Methodsmentioning

confidence: 99%

“…However, the fact that the chain length distribution of the amylopectin chains of starch is positively correlated to the phosphorous content [7], complicates the evaluation of structure function data. Starch gelatinisation temperature is increased in transgenic starches having long chains and high phosphate content but unchanged amylose content suggesting that the amylopectin chain length is important in these systems [8]. Hence, starches with varying chain length distribution and phosphorous content have different functional properties, which likely affect the texture characteristics of starch-containing food products to a large extent.…”

Section: Introductionmentioning

confidence: 99%

“…In an earlier study, a series of genetically modified potato starches with varying chain length distributions were produced and analysed [8]. From this series five starches were selected for further analysis in a food product model.…”

Section: Introductionmentioning

confidence: 99%

“…Two starches (G starches) had more branches and hence shorter chains in the amylopectin molecules as a direct result of increased branching enzyme activity in the plant. The phosphate content in these starches was positively correlated with the amylopectin chain length [8]. Additionally, two chemically modified potato starches and two native starches from potato and maize were selected giving a range of different starch structures and functionalities to be tested in a food product model.…”

Section: Introductionmentioning

confidence: 99%

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Sensory and rheological properties of transgenically and chemically modified starch ingredients as evaluated in a food product model

Ahmt¹,

Wischmann²,

Blennow³

et al. 2004

Nahrung

Self Cite

Starches derived from five genetically modified potato lines, two chemically modified potato starches and two native starches from potato and maize were subjected to physical and chemical analyses and their functionality evaluated in a milk-based food product model. The transgenic starches were specifically modified with respect to amylopectin chain length and phosphorous content by suppression of the starch branching enzyme and overexpression of glycogen branching enzyme. Transgenic starches with long amylopectin chains and high phosphorous content had increased gelatinisation temperatures, produced gels with a higher tendency to retrograde and a low freeze/thaw stability as compared to starches with shorter amylopectin chains and lower phosphorous content. The textural properties of the food product model prepared from genetically and chemically modified starches were characterised by sensory and rheological analyses. To clearly visualise the effects of the modifications, data was evaluated by radar plots and multiple regression analysis (chemometrics). Genetically modified potato starches with longer amylopectin chains and increased phosphorous content gave a more gelled and a shorter texture as compared to starches with shorter amylopectin chains and decreased phosphorous content. Acetylated and hydroxypropylated potato starches gave sticky and stringy textures. Correlations between rheology parameters and sensory parameters were found. The sensory parameter stringy/long could be predicted from the rheological data.

Starch, Treatment, and Modification

Ren

Kirk-Othmer Encyclopedia of Chemical Technology

2020

Starch is a homopolysaccharide composed of glucose units and has the advantages of low cost, biodegradability, renewability, and availability. Native starch is not always suitable for many applications. Therefore, modification of starch is studied to improve the functional limitations of native starches. Starch modification generally includes physical, chemical, enzymatic, and genetic bioengineering methods. The modification of starch is a reliable protocol with countless possibilities to generate novel starches with new functional properties and added value for various food and nonfood applications. This article reviews the structures and functional properties of physically, chemically, enzymatically, genetically, and dually modified starches and their applications in industry.