Some physical and nutritional characteristics of genetically modified potatoes varying in amylose/amylopectin ratios
Some physical and nutritional characteristics of genetically modified potatoes varying in amylose/amylopectin ratios
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DOI：
10.1016/j.foodchem.2005.09.032
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发表时间：
2007-01-01
期刊：
影响因子：
8.8
通讯作者：
Eliasson, Ann-Charlotte
中科院分区：
文献类型：
--
作者：
Karlsson, Malin E.;Leeman, A. Margareta;Eliasson, Ann-Charlotte
对直链淀粉/支链淀粉比例相差很大的转基因马铃薯作为块茎和分离淀粉的形式进行了分析。采用不同的显微技术研究淀粉粒和块茎组织。采用差示扫描量热法研究了淀粉的糊化特性和支链淀粉、直链淀粉的重结晶特性。淀粉生物利用度和抗性淀粉（RS）进行了评价，使用酶在体外程序。从低分子量碳水化合物（LMWC）含量和淀粉部分的体外水解速率预测血糖指数（GI）。对于许多检查的参数，不同程度的差异被发现之间的马铃薯线，特别是高直链淀粉线。高直链淀粉颗粒形状不规则，仅表现出有限的膨胀。此外，RS和重结晶直链淀粉含量也有所提高。淀粉部分的GI降低，但LMWC含量升高导致总体预测GI较高。(c)2005爱思唯尔有限公司保留所有权利。
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. (c) 2005 Elsevier Ltd. All rights reserved.