Thermodynamic and structural properties of tuber starches from transgenic potato plants grown in vitro and in vivo

Wasserman, L. A.; Сергеев, А. И.; Васильев, В. Г.; Плащина, И. Г.; Aksenova, N. P.; Konstantinova, T.; Golyanovskaya, S. A.; Сергеева, Л. И.; Romanov, Georgy A.

doi:10.1016/j.carbpol.2015.01.084

Cited by 11 publications

(10 citation statements)

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“…Transgenic potato plants harbouring the Phytochrome B ( PHYB ) gene from Arabidopsis thaliana or rolB (hairy roots) gene from Agrobacterium rhizogenes were used to study the effect of transgene expression on the structure and properties of starch in tubers . Expression of the AtPHYB or rolB gene in soil‐grown potato resulted in the formation of more defective or more ordered starches, respectively, compared to the starches of the same lines grown in vitro.…”

Section: Transgenic Engineeringmentioning

confidence: 99%

Improving Starch‐Related Traits in Potato Crops: Achievements and Future Challenges

et al. 2018

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Potato is one of the most important starch crops in the world and is used as a staple food for more than one billion people worldwide. Starch is the main storage compound in potato tubers and is of considerable value in food and non-food applications. The starch biosynthesis pathway is the principal biochemical pathway in plants. Potato starch bioengineering can be considered complicated and has been an extensive subject of study over the past three decades. Tetraploid inheritance is the most conspicuous feature linked with potato breeding. Genetic map construction and linkage mapping have contributed greatly to potato breeding, and association studies have further enhanced our knowledge to carry out optimized and comprehensive breeding programes. This review begins with the introduction of the starch structure with respect to functionality, the starch biosynthesis pathway and related genes/enzymes participating in the pathway. Then, the advances that have been made during the past years in the study of genetic basis of starchrelated traits by linkage and association mapping are summarized. Molecular breeding via transgenic engineering of starch biosynthesis-related genes to modify starch properties is also reviewed. Finally, future challenges and new directions for improving starch quality in potato and the implication of new genome editing tools to produce the next generation starches are proposed. A better understanding of these factors is necessary to conduct molecular breeding programes in potato to improve starch quality.

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Section: Transgenic Engineeringmentioning

confidence: 99%

Improving Starch‐Related Traits in Potato Crops: Achievements and Future Challenges

et al. 2018

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“…Unfortunately, after that study, characterization of starch gelatinization processes by van't Hoff enthalpy did not get a continuation and the kinetic approaches started to dominate. An exception from this is a number of works by a Russian group, who used for calculation of van't Hoff enthalpy an equation that is dependent on the molecular mass. In such systems as proteins this does not present a problem but in systems with undefined molecular mass this can introduce an error.…”

Section: Resultsmentioning

confidence: 99%

“…In the literature, majority of the studies consider gelatinization of starch as a kinetic, non‐equilibrium process . Only few works (originated from two research groups) consider gelatinization using thermodynamic approach . Interestingly, the values of van't Hoff enthalpies obtained by the two groups differ at least by an order of magnitude: about 40 kJ mol −1 vs about 800 kJ mol −1 …”

Section: Introductionmentioning

confidence: 99%

The Reversible and Irreversible Phenomena in Potato Starch Gelatinization

Skansberger

Kocherbitov

2019

Starch - Stärke

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Gelatinization of starch is a complex process and can be considered using two different approaches. In a kinetic approach it is considered as an irreversible process and described using the formalism of chemical kinetics with activation energy as the main parameter. Alternatively, in a thermodynamic approach it can be viewed as a reversible process with van't Hoff enthalpy as the main parameter. The experimental DSC data on gelatinization of native and physically modified potato starches presented in this study support the equilibrium approach. The van't Hoff enthalpy of gelatinization of native potato starch is measured to be 737 ± 13 kJ mol−1, and it is more sensitive to physical modifications of starch than the calorimetric enthalpy. Moreover, van't Hoff enthalpy has a clear correlation with the granule size, while neither gelatinization temperature, nor calorimetric enthalpy are sensitive to the size. To explain the nonequilibrium nature of starch gelatinization, the authors propose a three‐step mechanism, which includes reversible and irreversible steps.

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“…Namely, it turned out that differences in size and shape of starch granules may be attributed to the biological origin and physiology of the plant, and to the biochemical properties of chloroplast or amyloplast [8]. For example, there are studies about the effects of genotype and growing conditions on thermodynamic and structural properties of potato starches [9].…”

Section: Application Of Sem-eds Methods In Food Technologymentioning

confidence: 99%

The application and limitations of the SEM-EDS method in food and textile technologies

Erić¹

2017

Adv Techol

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Compared to other methods of investigation, the scanning electron microscopyenergy dispersive spectrometry (SEM-EDS) method is significantly less frequently used in the study of the samples related to food and textile technologies. Food scientists most commonly use the SEM-EDS method to investigate the starch morphology of different plants as differences in the size and shape of starch granules may be attributed to the biological origin and physiology of the plant. In addition, these researchers manipulate the starch structure and control the interactions between starch and other food components to determine its effect on the rate of digestion. In textile technology, researchers use the SEM-EDS method to investigate contemporary antimicrobial textiles to assess their possible use in medical equipment as the means to avoid the spread of microbes. SEM-EDS method is often used for the purpose of biodeterioration in the study of historical textiles which have been colonized by microorganisms. However, the inability to analyze wet samples is the main limitation of the SEM-EDS method in the investigation of food samples. This limitation can be partially overcome by studying wet samples under low vacuum conditions, or by creating a non-conventional cross-section of fresh samples which, when covered with a gold layer, can be investigated under high vacuum conditions. Textile samples cannot be polished, which limits the use of this method in obtaining a quantitative chemical analyses. New possibilities of applying the SEM-EDS method in the investigation of food and textile samples should be considered because some limitations of this method can be partially exceeded.

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Thermodynamic and structural properties of tuber starches from transgenic potato plants grown in vitro and in vivo

Cited by 11 publications

References 50 publications

Improving Starch‐Related Traits in Potato Crops: Achievements and Future Challenges

Improving Starch‐Related Traits in Potato Crops: Achievements and Future Challenges

The Reversible and Irreversible Phenomena in Potato Starch Gelatinization

The application and limitations of the SEM-EDS method in food and textile technologies

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