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

Publiceringsår: 2007
Språk: Engelska
Sidor: 136-146
Publikation/Tidskrift/Serie: Food Chemistry
Volym: 100
Nummer: 1
Dokumenttyp: Artikel
Förlag: Elsevier

Sammanfattning

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.

Disputation

Nyckelord

  • Agriculture and Food Sciences
  • Microscopy
  • Resistant starch
  • Amylopectin
  • Amylose
  • Starch
  • Solanum tuberosum
  • Potato

Övriga

Published
Yes
  • ISSN: 0308-8146

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