Some physical and nutritional characteristics of genetically modified potatoes varying in amylose/amylopectin ratios |
| |
Authors: | Malin E Karlsson A Margareta Leeman Inger ME Björck Ann-Charlotte Eliasson |
| |
Affiliation: | 1. Department of Food Technology, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden;2. Department of Applied Nutrition and Food Chemistry, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden |
| |
Abstract: | 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. |
| |
Keywords: | Solanum tuberosum Potato Starch Amylose Amylopectin Resistant starch Microscopy |
本文献已被 ScienceDirect 等数据库收录! |
|