Javascript verkar inte påslaget? - Vissa delar av Lunds universitets webbplats fungerar inte optimalt utan javascript, kontrollera din webbläsares inställningar.
Du är här

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

  • Malin Sjöö
  • Margareta Leeman
  • Inger Björck
  • Ann-Charlotte Eliasson
Publiceringsår: 2007
Språk: Engelska
Sidor: 136-146
Publikation/Tidskrift/Serie: Food Chemistry
Volym: 100
Nummer: 1
Dokumenttyp: Artikel i tidskrift
Förlag: Elsevier


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.


  • Food Science
  • Microscopy
  • Resistant starch
  • Amylopectin
  • Amylose
  • Starch
  • Solanum tuberosum
  • Potato


  • ISSN: 1873-7072

Box 117, 221 00 LUND
Telefon 046-222 00 00 (växel)
Telefax 046-222 47 20
lu [at] lu [dot] se

Fakturaadress: Box 188, 221 00 LUND
Organisationsnummer: 202100-3211
Om webbplatsen