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

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Some physical and nutritional characteristics of genetically modified potatoes varying in amylose/amylopectin ratios. / Sjöö, Malin; Leeman, Margareta; Björck, Inger; Eliasson, Ann-Charlotte.

I: Food Chemistry, Vol. 100, Nr. 1, 2007, s. 136-146.

Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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Sjöö, Malin ; Leeman, Margareta ; Björck, Inger ; Eliasson, Ann-Charlotte. / Some physical and nutritional characteristics of genetically modified potatoes varying in amylose/amylopectin ratios. I: Food Chemistry. 2007 ; Vol. 100, Nr. 1. s. 136-146.

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TY - JOUR

T1 - Some physical and nutritional characteristics of genetically modified potatoes varying in amylose/amylopectin ratios

AU - Sjöö, Malin

AU - Leeman, Margareta

AU - Björck, Inger

AU - Eliasson, Ann-Charlotte

PY - 2007

Y1 - 2007

N2 - 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.

AB - 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.

KW - Microscopy

KW - Resistant starch

KW - Amylopectin

KW - Amylose

KW - Starch

KW - Solanum tuberosum

KW - Potato

U2 - 10.1016/j.foodchem.2005.09.032

DO - 10.1016/j.foodchem.2005.09.032

M3 - Article

VL - 100

SP - 136

EP - 146

JO - Food Chemistry

JF - Food Chemistry

SN - 1873-7072

IS - 1

ER -