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

Research output: Contribution to journalArticle


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.


  • Malin Sjöö
  • Margareta Leeman
  • Inger Björck
  • Ann-Charlotte Eliasson
Research areas and keywords

Subject classification (UKÄ) – MANDATORY

  • Food Science


  • Microscopy, Resistant starch, Amylopectin, Amylose, Starch, Solanum tuberosum, Potato
Original languageEnglish
Pages (from-to)136-146
JournalFood Chemistry
Issue number1
Publication statusPublished - 2007
Publication categoryResearch