Improving starch for food and industrial applications

Jobling, S. (2004) Improving starch for food and industrial applications. Current Opinion in Plant Biology, 7 (2). pp. 210-218.

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Progress in understanding starch biosynthesis, and the isolation of many of the genes involved in this process, has enabled the genetic modification of crops in a rational manner to produce novel starches with improved functionality. For example, potato starches have been created that contain unprecedented levels of amylose and phosphate. Amylose-free short-chain amylopectin starches have also been developed; these starches have excellent freeze–thaw stability without the need for chemical modification. These developments highlight the potential to create even more modified starches in the future.

Item Type: Article
Subjects: Postharvest Management > Food Technology
Divisions: General
Depositing User: Mr Siva Shankar
Date Deposited: 10 May 2013 03:11
Last Modified: 10 May 2013 03:11
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