Breeding of Potatoes Producing Novel Starches with Improved Properties
December 3, 2010| |
A new type of potato has been developed by graduate student Xingfeng Huang of Wageningen University that contains larger starch granules that have a higher capacity to retain water and have a stronger capacity to form gels. By introducing the gene for amylosucrase enzyme from Neisseria polysachharea bacteria, the fused bacteria and plant enzyme caused the production of new type of starch granules in potato.
The starch granules were bigger, more capable of binding fluids and can produce viscosity which is a desirable trait in making sauces and desserts. The results also find application in the manufacturing of paper, glue, fodder and other applications in the food industry.
The original Dutch news article can be viewed at http://www.wur.nl/NL/nieuwsagenda/nieuws/zetmeel291110.htm
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