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Resistant Starch and Other Dietary Fiber Components in Tubers From a High-Amylose Potato

Resistant Starch and Other Dietary Fiber Components in Tubers From a High-Amylose Potato

Xue Zhao, Mariette Andersson, Roger Andersson

Food Chem. 2018 Jun 15;251:58-63.

PMID: 29426424

Abstract:

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.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP9005827	Amylose from potato		9005-82-7	Price

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