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Modified starches are plant-based ingredients/additives used in food, derived from cereals (maize and wheat) and tubers (potatoes). They belong to the Carbohydrates family. They are used for their functional properties and are a very minor component of the food recipe. Their calorific value is 4kcal/g (similar to all other carbohydrates).
Mar 9, 2010 · The European Commission last week approved Amflora — a genetically modified (GM) potato developed by German chemical company BASF. The potato — engineered to produce a form of starch that is ...
Sometimes we might want to use the starch in situations where it is not ideal. For example, corn starch will break down when heated. If the starch is modified, it can withstand higher temperatures. One of the main uses of starch is to act as a gelling agent. When modified corn starch is used, foods can keep their texture better when heated.
Modified starches are produced from the same primarily EU-grown non-GMO agricultural raw materials – such as wheat, maize, or starch potatoes – as native starches or any other starch-based ingredient. To produce Modified Starches, the starch slurry is modified by treating it by physical, chemical or enzymatic means. When chemicals are used in the modification […]
Oct 5, 2015 · Starch granules from high-amylose lines exhibited different shapes and sizes compared with wild-type potato (Fig. 1 A–C).The granules in wild-type potatoes were typically oval, round, or even irregular in shape (data not shown), whereas with increasing amount of amylose, the starches had an increasing amount of very small, rod-shaped granules not found in wild-type starches.
Amflora (also known as EH92-527-1) is a genetically modified potato cultivar developed by BASF Plant Science. "Amflora" potato plants produce pure amylopectin starch that is processed to waxy potato starch. It was approved for industrial applications in the European Union on 2 March 2010 by the European Commission. [2]
Jun 1, 2011 · The carbon allocation patterns within the plant-rhizosphere system of a genetically modified amylopectin-accumulating potato line (Solanum tuberosum L.) were linked to microbial degraders of root exudates under greenhouse conditions using (13)C-CO(2) pulse-chase labelling in combination with phospholipid fatty acid (PLFA) analysis. A high percentage of photosynthetically assimilated carbon is ...
