Sammanfattning

Tubers from a genetically modified high-amylose line T-2012 and its parental potato cultivar Dinamo were analyzed for resistant starch (RS) and dietary fiber (DF) after cooking and cold storage. For uncooked potatoes, the high-amylose tubers (30% of dry matter, DM) had much lower RS than the parent tubers (56% of DM). However, after cooking, the high-amylose tubers gave more RS (13% of DM) than the parent (4% of DM), and the RS level increased further to about 20% of DM after 1 day of cold storage. The altered RS content was attributable to changes in amylose content, starch granule structure, and amylopectin structure induced by the genetic modification. The high-amylose tubers also contained more DF (10-14% of DM) than the parent (5-7% of DM). Furthermore, cell wall composition was indirectly affected by the genetic modification, giving more cellulose and less pectin in the high-amylose tubers than the parent.

Nyckelord

Potato; Amylose; Amylopectin; Resistant starch; Dietary fiber

Publicerad i

Food Chemistry
2018, Volym: 251, sidor: 58-63
Utgivare: ELSEVIER SCI LTD

SLU författare

• Andersson, Mariette

  • Institutionen för växtförädling, Sveriges lantbruksuniversitet
    

• Andersson, Roger

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

• Zhao, Xue

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

UKÄ forskningsämne

Livsmedelsvetenskap


Publikationens identifierare

DOI: https://doi.org/10.1016/j.foodchem.2018.01.028

Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/93863