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Study of structural and rheological properties of starch isolated from genetically modified potato

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Abstract

It has been found in this work that the starchiness and starch content in tubers of GM potato and tubers of initial Lugovskoi potato variety are identical. No differences and difficulties were observed upon starch preparation from GM and common potato. Starch samples isolated from GM potato conform to the current standard for potato starch. The starch isolated from GM potato has a higher melting point, i.e., it is more thermally stable as compared with the starch isolated from a control sample. The bulk modulus of gels obtained from starch isolated from GM potato is higher in comparison with that of gels prepared from starch isolated from the control sample. Thermodynamic and rheological properties of starch from GM potato provide a possibility to predict its application in the manufacture of thermostable and strong polymeric materials.

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Abbreviations

GM:

genetically modified

DSC:

differential scanning calorimetry

JCGEA:

Joint Committee on Genetic Engineering Activity

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Authors and Affiliations

  1. Kazan State Technological University, ul. Karla Marksa 68, Kazan, 420015, Tatarstan, Russia

    A. V. Kanarskii, Z. A. Kanarskaya & D. Sh. Yagofarov

  2. Emmanuel Institute of Biochemical Physics, Russian Academy of Sciences, Moscow, 119334, Russia

    L. A. Wasserman

  3. Nesmeyanov Institute of Organoelement Compounds, Russian Academy of Sciences, ul. Vavilova 28, Moscow, 119991, Russia

    V. G. Vasil’ev

  4. Center of Bioengineering, Russian Academy of Sciences, Moscow, 117312, Russia

    K. G. Skryabin & A. M. Kamionskaya

Authors
  1. A. V. Kanarskii
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  2. Z. A. Kanarskaya
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  3. D. Sh. Yagofarov
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  4. L. A. Wasserman
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  5. V. G. Vasil’ev
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  6. K. G. Skryabin
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  7. A. M. Kamionskaya
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Corresponding author

Correspondence to A. M. Kamionskaya.

Additional information

Original Russian Text © A.V. Kanarskii, Z.A. Kanarskaya, D.Sh. Yagofarov, L.A. Wasserman, V.G. Vasil’ev, K.G. Skryabin, A.M. Kamionskaya, 2011, published in Biotekhnologiya, 2011, No. 3, pp. 1–8.

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Kanarskii, A.V., Kanarskaya, Z.A., Yagofarov, D.S. et al. Study of structural and rheological properties of starch isolated from genetically modified potato. Appl Biochem Microbiol 47, 827–832 (2011). https://doi.org/10.1134/S000368381109002X

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  • DOI: https://doi.org/10.1134/S000368381109002X

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