Physicochemical properties of potato starches manufactured in Hokkaido factories

Noda, Takahiro; Matsuura‐Endo, Chie; Ishiguro, Koji

doi:10.1007/s13197-019-03727-4

Cited by 9 publications

(1 citation statement)

References 28 publications

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“…Amylose content, thermal properties (by differential scanning calorimetry; DSC), pasting properties (by rapid visco analyzer; RVA), and resistant starch content were determined by previously described methods ( Noda et al 2019 , 2004b ). The thermal properties of 30% starch suspension (dry-weight basis, w/w) were determined using a DSC 6100 (Seiko Instruments, Tokyo, Japan), in accordance with the procedures of Noda et al (2004b) .…”

Section: Methodsmentioning

confidence: 99%

Peculiar properties of tuber starch in a potato mutant lacking the α-glucan water dikinase 1 gene <i>GWD1</i> created by targeted mutagenesis using the CRISPR/dMac3-Cas9 system

Ohnuma,

Ito,

Hamada

et al. 2023

Plant Biotechnology

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Glucose chains in starch are phosphorylated and contribute to structural stabilization. Phosphate groups contained in starch also play a role in retaining moisture. α-Glucan water dikinase 1 (GWD1) is involved in the phosphorylation of glucose chains in starch. In this study, we generated potato mutants of the GWD1 gene using the CRISPR/dMac3-Cas9 system. Observation of the phenotypes of the GWD1 -deficient mutants revealed their physiological roles in tuber starch formation. The 4-allele mutants showed growth retardation and a delay in tuber formation. A significant decrease in phosphorus content was detected in the tuber starch of the gwd1 mutant. This mutant starch showed a higher amylose content than the wild-type starch, whereas its gelatinization temperature was slightly lower than that of the WT starch. The peak viscosity of the mutant starch was lower than that of the WT starch. These observations revealed that the starch of the gwd1 mutants had peculiar and unique properties compared to those of WT, sbe3 and gbss1 mutant starches. The amount of tissue-released water due to freeze–thawing treatment was determined on tubers of the gwd1 mutant and compared with those of WT and the other mutants. Significantly less water loss was found in the gwd1 , sbe3 and gbss1 mutant tubers than in the WT tubers. Our results indicate that the GWD1 gene is not only important for potato growth, but also largely effective for the traits of tuber starch.

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Section: Methodsmentioning

confidence: 99%