amylose/patates

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Purification and properties of potato 1,4-alpha-D-glucan:1,4-alpha-D-glucan 6-alpha-(1,4-alpha-glucano)-transferase. Evidence against a dual catalytic function in amylose-branching enzyme.

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Q-Enzyme, the enzyme that synthesizes the 1,6-alpha-glucosidic branch linkages of amylopectin, has been purified from potato to near homogeneity. The molecular weight of the enzyme is 85000. The active enzyme is a monomer, with a molar activity at pH 7.0 and 24 degrees C of 15. The energy of

Potato phosphorylase catalyzed synthesis of amylose-lipid complexes.

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On-line size-exclusion chromatography monitoring of potato phosphorylase catalyzed amylose synthesis--starting from alpha-D-glucose-1-P and maltohexaose--revealed rather monodisperse amylose populations. In the presence of lipids, amylose-lipid complexes spontaneously formed and precipitated. They

Expression of Escherichia coli branching enzyme in tubers of amylose-free transgenic potato leads to an increased branching degree of the amylopectin.

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In order to increase the branching degree of potato tuber starch, the gene encoding branching enzyme (glgB) of Escherichia coli was expressed in the amylose-free potato mutant. The E. coli glgB was cloned in the binary vector pBIN19 under the transcriptional control of the potato Granule Bound

Altered Tuber Yield in Genetically Modified High-Amylose and Oil Potato Lines Is Associated With Changed Whole-Plant Nitrogen Economy.

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Breeding for improved crop quality traits can affect non-target traits related to growth and resource use, and these effects may vary in different cultivation conditions (e. g., greenhouse vs. field). The objectives of this study are to investigate the growth and whole-plant nitrogen (N) economy of

Rapid high throughput amylose determination in freeze dried potato tuber samples.

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This protocol describes a high through put colorimetric method that relies on the formation of a complex between iodine and chains of glucose molecules in starch. Iodine forms complexes with both amylose and long chains within amylopectin. After the addition of iodine to a starch sample, the maximum

Potato and high-amylose maize starches are not equivalent producers of butyrate for the colonic mucosa.

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Portal appearance of short-chain fatty acids (SCFA) produced from fermentation of three different resistant starch (RS) sources (raw potato starch, high-amylose maize starch and retrograded high-amylose maize starch) was investigated in pigs. The catheterization technique coupled with determination

Accumulation of multiple-repeat starch-binding domains (SBD2-SBD5) does not reduce amylose content of potato starch granules.

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This study investigates whether it is possible to produce an amylose-free potato starch by displacing the amylose enzyme, granule-bound starch synthase I (GBSSI), from the starch granule by engineered, high-affinity, multiple-repeat family 20 starch-binding domains (SBD2, SBD3, SBD4, and SBD5). The

Influence of amylose content and oxidation level of potato starch on acetylation, granule structure and radicals' formation.

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This study was aimed at determining the effect of the amylose content of starch and oxidation level of potato starch on the structure of starch granules, and susceptibility to chemical modification (acetylation) and subsequent generation of radicals. Potato starch and waxy potato starch were

Slower Fermentation Rate of Potato Starch Relative to High-amylose Cornstarch Contributes to the Higher Proportion of Cecal Butyrate in Rats.

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This study aimed to examine the mechanism for differential effects of low- (LPPS) and high-phosphorus (HPPS) potato starches and high-amylose cornstarch (HACS) on rat cecal fermentation, the n-butyrate proportion in particular. In ileorectostomized rats, the in vivo resistant starch (RS) contents

[On the problem of change in the proportions of amylose/amylopectin in potato starch through breeding].

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85 wild and cultivated potato species of 6120 genotypes from 2818 different sources were investigated in order to find out whether breeding of potato varieties with changed proportions of amylose: amylopectin were possible. The main purpose was to raise the amylose portion of the starch.While the

Effect of orientation on the physical properties of potato amylose and high-amylose corn starch films.

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The effect of orientation on the properties of amylose and starch films was studied in order to determine if film strength, flexibility, and water resistance could be improved. Potato amylose and high (70%) amylose corn starch were peracetylated, cast into films, stretched in hot glycerol 1-6 times

Effect of amylose deposition on potato tuber starch granule architecture and dynamics as studied by lintnerization.

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The effect of amylose deposition on the amylopectin crystalline lamellar organization in potato starch granules was studied by mild acid, so-called lintnerization, of potato tuber starch transgenically engineered to deposit different levels of amylose. The starch granules were subjected to

Effect of amylose content on physical and mechanical properties of potato-starch-based edible films.

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The present study investigated the amylose content and the gelatinization properties of various potato starches extracted from different potato cultivars. These potato starches were used to prepare edible films. Physical and mechanical properties of the films were investigated. The crystallinity of

Isolation and characterization of potato-tomato somatic hybrids using an amylose-free potato mutant as parental genotype.

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Using different genotypes of tomato and diploid potato, possessing alien selectable markers as well as endogenous markers, very high frequencies of protoplast fusion hybrids were obtained. One endogenous genetic marker, the amylose-free (amf) mutant of potato, was helpful not only for the

Effects of amylose and phosphate monoester on aggregation structures of heat-moisture treated potato starches.

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For three cultivars of potato starch, heat-moisture treatment (HMT) displayed an influence on the aggregation structures at different scale levels. With HMT, the granular morphology of potato starch granules remained similarly, and an increase in the average repeat distance of semi-crystalline

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