Production of a freeze–thaw-stable potato starch by antisense inhibition of three starch synthase genes

  title={Production of a freeze–thaw-stable potato starch by antisense inhibition of three starch synthase genes},
  author={Stephen A. Jobling and Roger J. Westcott and Akash Tayal and Roger Jeffcoat and Gerhard P. Schwall},
  journal={Nature Biotechnology},
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… CONTINUE READING
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