title: Production of a freeze-thaw-stable potato starch by antisense inhibition of three starch synthase genes.
abstract: The use of unmodified starches in frozen foods is severely limited by the undesirable textural changes that occur after freezing and thawing. Retrogradation of glucan chains leads to syneresis, a separation of the starch gel and water phases. Stabilization of the starch structure is normally achieved by chemical modification to prevent these changes from occurring. We have now created a freeze-thaw-stable potato starch by alteration of starch composition and structure by genetic modification. An amylose-free starch with short-chain amylopectin was produced by simultaneous antisense downregulation of three starch synthase genes. This starch is extremely freeze-thaw-stable and shows no syneresis even after five freeze-thaw cycles. The use of this starch has potential for environmental and consumer benefits because its production requires no chemical modification.
authors.affiliation: Unilever Research, Colworth House, Sharnbrook, Bedford MK44 1LQ, UK.
authors.forename: Stephen A
authors.initials: SA
authors.lastname: Jobling
authors.forename: Roger J
authors.initials: RJ
authors.lastname: Westcott
authors.forename: Akash
authors.initials: A
authors.lastname: Tayal
authors.forename: Roger
authors.initials: R
authors.lastname: Jeffcoat
authors.forename: Gerhard P
authors.initials: GP
authors.lastname: Schwall
mesh_terms: D000687:Amylopectin / Q000737:chemistry; D000688:Amylose / Q000737:chemistry; D002845:Chromatography; D005615:Freezing; D016376:Oligonucleotides, Antisense / Q000494:pharmacology*; D030821:Plants, Genetically Modified; D011198:Solanum tuberosum / Q000201:enzymology; D013213:Starch / Q000737:chemistry*; D013214:Starch Synthase / Q000737:chemistry*; D013997:Time Factors
chemical_list: D016376:Oligonucleotides, Antisense; D013213:Starch; D000688:Amylose; D000687:Amylopectin; D013214:Starch Synthase