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

Nature Biotechnology volume 20, pages 295–299 (2002)Cite this article

Abstract

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. An amylose-free starch with short-chain amylopectin was produced by simultaneous antisense downregulation of three starch synthase genes. This starch is extremely freeze–thaw stable and shows no syneresis even after five freeze–thaw cycles. The use of this starch has potential for environmental and consumer benefits because its production requires no chemical modification.

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Figure 1: Starch synthase enzyme analysis and starch granule morphology.
Figure 2: Starch molecular structure.
Figure 3: Starch properties and freeze–thaw stability.

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Acknowledgements

The authors wish to thank Anne Edwards and Alison Smith for the antisense GBSS and SSII/III potato lines; Mike Gidley and Martine Debet for useful discussions; Tina Sanders, Alice Belton, and Alison Burrows for their technical assistance; and Bob Cowper for looking after the plants.

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Authors and Affiliations

  1. Unilever Research, Colworth House, Sharnbrook, MK44 1LQ, Bedford, UK

    Stephen A. Jobling & Roger J. Westcott

  2. National Starch and Chemical Company, 10 Finderne Avenue, Bridgewater, 08807, NJ, USA

    Akash Tayal & Roger Jeffcoat

  3. ProteoSys AG, Carl-Zeiss-Str. 5, Mainz, 55139, Germany

    Gerhard P. Schwall

Authors
  1. Stephen A. Jobling
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  2. Roger J. Westcott
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  3. Akash Tayal
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  4. Roger Jeffcoat
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  5. Gerhard P. Schwall
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Correspondence to Stephen A. Jobling.

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Jobling, S., Westcott, R., Tayal, A. et al. Production of a freeze–thaw-stable potato starch by antisense inhibition of three starch synthase genes. Nat Biotechnol 20, 295–299 (2002). https://doi.org/10.1038/nbt0302-295

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