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Volumn 7, Issue 2, 2004, Pages 210-218

Improving starch for food and industrial applications

(1)  Jobling, Steve a  

a NONE

Author keywords

glucan water dikinase; GBSS; Granule bound starch synthase; GWD; SBE; SS; Starch synthase; Starch branching enzyme

Indexed keywords

AMYLOPECTIN; AMYLOSE; PHOSPHATE; STARCH;

EID: 1542380999     PISSN: 13695266     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.pbi.2003.12.001     Document Type: Review
Times cited : (503)

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    • New sweet potato line having low gelatinization temperature and altered starch structure
    • The authors describe the development of a new sweet potato line whose starch has a remarkably low gelatinisation temperature, approximately 20°C lower than that of the wildtype. This starch has properties similar to those of a potato starch that was developed by antisense inhibition of two starch synthase genes [36]. The amylopectin structure of the two starches is similar in that they both have more short chains and fewer long chains than is normal. Because sweet potato is hexaploid, this mutation is likely to be dominant. It is possible that a genome rearrangement has occurred that created an antisense gene to a starch synthase gene, but more work is necessary to identify the gene(s) responsible.
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    • Mapping of a gene responsible for the difference in amylopectin structure between japonica-type and indica-type rice varieties
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    • The molecular deposition of transgenically modified starch in the starch granule as imaged by functional microscopy
    • A comprehensive microscopic examination of several highly modified starches, including antisense GBSS, SBEI and SBEII and the starch- phosphorylating enzyme GWD.
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.