Genetically modified plants which synthesize a low amylose starch with increased swelling power

• Main Authors: FROHBERG, CLAUS, SCHMIDT, RALFRISTIAN
• Format: Patent
• Language: English
• Published: 03.10.2013
• Subjects: AGRICULTURE; ANIMAL HUSBANDRY; BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS BASED THEREON; COMPOSITIONS THEREOF; CULTURE MEDIA; DERIVATIVES THEREOF; ENZYMOLOGY; FISHING; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; FORESTRY; HUMAN NECESSITIES; HUNTING; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; NEW PLANTS OR PROCESSES FOR OBTAINING THEM; ORGANIC MACROMOLECULAR COMPOUNDS; PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES; POLYSACCHARIDES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THEIR PREPARATION OR CHEMICAL WORKING-UP; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TRAPPING; VINEGAR; WINE

The present invention relates to genetically modified monocotyledonous plant cells and plants whose starch has an apparent amylose content of less than 5% by weight and an increased activity of a protein with the activity of a starch synthase Il and an increased activity of a protein with the activity of a glucan, water dikinase. Such plants synthesize starch with an increased hot-water swelling power. Methods and processes for the generation/preparation of these plant cells, plants, starches and flours are likewise subject matter of the present invention.