Introduction of sense and antisense cDNA for branching enzyme in the amylose-free potato mutant leads to physico-chemical changes in the starch
Flipse, E. ; Suurs, L. ; Keetels, C. J. A. M. ; Kossmann, J. ; Jacobsen, E. ; Visser, R. G. F.
Springer
Published 1996
Springer
Published 1996
| ISSN: |
1432-2048
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|---|---|
| Keywords: |
Antisense inhibition ; Branching enzyme (potato) ; Co-suppression (gene activity) ; Gene activity (branching enzyme) ; Solanum (branching enzyme) ; Starch physico chemical properties
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| Source: |
Springer Online Journal Archives 1860-2000
|
| Topics: |
Biology
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| Notes: |
Abstract One isoform of the branching enzyme (BE; EC 2.4.1.18) of potato (Solarium tuberosum L.) is known and catalyses the formation of α-1,6 bonds in a glucan chain, resulting in the branched starch component amylopectin. Constructs containing the antisense or sense-orientated distal 1.5-kb part of a cDNA for potato BE were used to transform the amylose-free (amf) mutant of potato, the starch of which stains red with iodine. The expression of the endogenous BE gene was inhibited either largely or fully as judged by the decrease or absence of the BE mRNA and protein. This resulted in a low percentage of starch granules with a small blue core and large red outer layer. There was no effect on the amylose content, degree of branching or λmax of the iodine-stained starch. However, when the physico-chemical properties of the different starch suspensions were assessed, differences were observed, which although small indicated that starch in the transformants was different from that of theamf mutant.
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| Type of Medium: |
Electronic Resource
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| URL: |
| _version_ | 1798295918457389056 |
|---|---|
| autor | Flipse, E. Suurs, L. Keetels, C. J. A. M. Kossmann, J. Jacobsen, E. Visser, R. G. F. |
| autorsonst | Flipse, E. Suurs, L. Keetels, C. J. A. M. Kossmann, J. Jacobsen, E. Visser, R. G. F. |
| book_url | http://dx.doi.org/10.1007/BF00620049 |
| datenlieferant | nat_lic_papers |
| hauptsatz | hsatz_simple |
| identnr | NLM204756502 |
| issn | 1432-2048 |
| journal_name | Planta |
| materialart | 1 |
| notes | Abstract One isoform of the branching enzyme (BE; EC 2.4.1.18) of potato (Solarium tuberosum L.) is known and catalyses the formation of α-1,6 bonds in a glucan chain, resulting in the branched starch component amylopectin. Constructs containing the antisense or sense-orientated distal 1.5-kb part of a cDNA for potato BE were used to transform the amylose-free (amf) mutant of potato, the starch of which stains red with iodine. The expression of the endogenous BE gene was inhibited either largely or fully as judged by the decrease or absence of the BE mRNA and protein. This resulted in a low percentage of starch granules with a small blue core and large red outer layer. There was no effect on the amylose content, degree of branching or λmax of the iodine-stained starch. However, when the physico-chemical properties of the different starch suspensions were assessed, differences were observed, which although small indicated that starch in the transformants was different from that of theamf mutant. |
| package_name | Springer |
| publikationsjahr_anzeige | 1996 |
| publikationsjahr_facette | 1996 |
| publikationsjahr_intervall | 8004:1995-1999 |
| publikationsjahr_sort | 1996 |
| publisher | Springer |
| reference | 198 (1996), S. 340-347 |
| schlagwort | Antisense inhibition Branching enzyme (potato) Co-suppression (gene activity) Gene activity (branching enzyme) Solanum (branching enzyme) Starch physico chemical properties |
| search_space | articles |
| shingle_author_1 | Flipse, E. Suurs, L. Keetels, C. J. A. M. Kossmann, J. Jacobsen, E. Visser, R. G. F. |
| shingle_author_2 | Flipse, E. Suurs, L. Keetels, C. J. A. M. Kossmann, J. Jacobsen, E. Visser, R. G. F. |
| shingle_author_3 | Flipse, E. Suurs, L. Keetels, C. J. A. M. Kossmann, J. Jacobsen, E. Visser, R. G. F. |
| shingle_author_4 | Flipse, E. Suurs, L. Keetels, C. J. A. M. Kossmann, J. Jacobsen, E. Visser, R. G. F. |
| shingle_catch_all_1 | Flipse, E. Suurs, L. Keetels, C. J. A. M. Kossmann, J. Jacobsen, E. Visser, R. G. F. Introduction of sense and antisense cDNA for branching enzyme in the amylose-free potato mutant leads to physico-chemical changes in the starch Antisense inhibition Branching enzyme (potato) Co-suppression (gene activity) Gene activity (branching enzyme) Solanum (branching enzyme) Starch physico chemical properties Antisense inhibition Branching enzyme (potato) Co-suppression (gene activity) Gene activity (branching enzyme) Solanum (branching enzyme) Starch physico chemical properties Abstract One isoform of the branching enzyme (BE; EC 2.4.1.18) of potato (Solarium tuberosum L.) is known and catalyses the formation of α-1,6 bonds in a glucan chain, resulting in the branched starch component amylopectin. Constructs containing the antisense or sense-orientated distal 1.5-kb part of a cDNA for potato BE were used to transform the amylose-free (amf) mutant of potato, the starch of which stains red with iodine. The expression of the endogenous BE gene was inhibited either largely or fully as judged by the decrease or absence of the BE mRNA and protein. This resulted in a low percentage of starch granules with a small blue core and large red outer layer. There was no effect on the amylose content, degree of branching or λmax of the iodine-stained starch. However, when the physico-chemical properties of the different starch suspensions were assessed, differences were observed, which although small indicated that starch in the transformants was different from that of theamf mutant. 1432-2048 14322048 Springer |
| shingle_catch_all_2 | Flipse, E. Suurs, L. Keetels, C. J. A. M. Kossmann, J. Jacobsen, E. Visser, R. G. F. Introduction of sense and antisense cDNA for branching enzyme in the amylose-free potato mutant leads to physico-chemical changes in the starch Antisense inhibition Branching enzyme (potato) Co-suppression (gene activity) Gene activity (branching enzyme) Solanum (branching enzyme) Starch physico chemical properties Antisense inhibition Branching enzyme (potato) Co-suppression (gene activity) Gene activity (branching enzyme) Solanum (branching enzyme) Starch physico chemical properties Abstract One isoform of the branching enzyme (BE; EC 2.4.1.18) of potato (Solarium tuberosum L.) is known and catalyses the formation of α-1,6 bonds in a glucan chain, resulting in the branched starch component amylopectin. Constructs containing the antisense or sense-orientated distal 1.5-kb part of a cDNA for potato BE were used to transform the amylose-free (amf) mutant of potato, the starch of which stains red with iodine. The expression of the endogenous BE gene was inhibited either largely or fully as judged by the decrease or absence of the BE mRNA and protein. This resulted in a low percentage of starch granules with a small blue core and large red outer layer. There was no effect on the amylose content, degree of branching or λmax of the iodine-stained starch. However, when the physico-chemical properties of the different starch suspensions were assessed, differences were observed, which although small indicated that starch in the transformants was different from that of theamf mutant. 1432-2048 14322048 Springer |
| shingle_catch_all_3 | Flipse, E. Suurs, L. Keetels, C. J. A. M. Kossmann, J. Jacobsen, E. Visser, R. G. F. Introduction of sense and antisense cDNA for branching enzyme in the amylose-free potato mutant leads to physico-chemical changes in the starch Antisense inhibition Branching enzyme (potato) Co-suppression (gene activity) Gene activity (branching enzyme) Solanum (branching enzyme) Starch physico chemical properties Antisense inhibition Branching enzyme (potato) Co-suppression (gene activity) Gene activity (branching enzyme) Solanum (branching enzyme) Starch physico chemical properties Abstract One isoform of the branching enzyme (BE; EC 2.4.1.18) of potato (Solarium tuberosum L.) is known and catalyses the formation of α-1,6 bonds in a glucan chain, resulting in the branched starch component amylopectin. Constructs containing the antisense or sense-orientated distal 1.5-kb part of a cDNA for potato BE were used to transform the amylose-free (amf) mutant of potato, the starch of which stains red with iodine. The expression of the endogenous BE gene was inhibited either largely or fully as judged by the decrease or absence of the BE mRNA and protein. This resulted in a low percentage of starch granules with a small blue core and large red outer layer. There was no effect on the amylose content, degree of branching or λmax of the iodine-stained starch. However, when the physico-chemical properties of the different starch suspensions were assessed, differences were observed, which although small indicated that starch in the transformants was different from that of theamf mutant. 1432-2048 14322048 Springer |
| shingle_catch_all_4 | Flipse, E. Suurs, L. Keetels, C. J. A. M. Kossmann, J. Jacobsen, E. Visser, R. G. F. Introduction of sense and antisense cDNA for branching enzyme in the amylose-free potato mutant leads to physico-chemical changes in the starch Antisense inhibition Branching enzyme (potato) Co-suppression (gene activity) Gene activity (branching enzyme) Solanum (branching enzyme) Starch physico chemical properties Antisense inhibition Branching enzyme (potato) Co-suppression (gene activity) Gene activity (branching enzyme) Solanum (branching enzyme) Starch physico chemical properties Abstract One isoform of the branching enzyme (BE; EC 2.4.1.18) of potato (Solarium tuberosum L.) is known and catalyses the formation of α-1,6 bonds in a glucan chain, resulting in the branched starch component amylopectin. Constructs containing the antisense or sense-orientated distal 1.5-kb part of a cDNA for potato BE were used to transform the amylose-free (amf) mutant of potato, the starch of which stains red with iodine. The expression of the endogenous BE gene was inhibited either largely or fully as judged by the decrease or absence of the BE mRNA and protein. This resulted in a low percentage of starch granules with a small blue core and large red outer layer. There was no effect on the amylose content, degree of branching or λmax of the iodine-stained starch. However, when the physico-chemical properties of the different starch suspensions were assessed, differences were observed, which although small indicated that starch in the transformants was different from that of theamf mutant. 1432-2048 14322048 Springer |
| shingle_title_1 | Introduction of sense and antisense cDNA for branching enzyme in the amylose-free potato mutant leads to physico-chemical changes in the starch |
| shingle_title_2 | Introduction of sense and antisense cDNA for branching enzyme in the amylose-free potato mutant leads to physico-chemical changes in the starch |
| shingle_title_3 | Introduction of sense and antisense cDNA for branching enzyme in the amylose-free potato mutant leads to physico-chemical changes in the starch |
| shingle_title_4 | Introduction of sense and antisense cDNA for branching enzyme in the amylose-free potato mutant leads to physico-chemical changes in the starch |
| sigel_instance_filter | dkfz geomar wilbert ipn albert fhp |
| source_archive | Springer Online Journal Archives 1860-2000 |
| timestamp | 2024-05-06T09:43:49.739Z |
| titel | Introduction of sense and antisense cDNA for branching enzyme in the amylose-free potato mutant leads to physico-chemical changes in the starch |
| titel_suche | Introduction of sense and antisense cDNA for branching enzyme in the amylose-free potato mutant leads to physico-chemical changes in the starch |
| topic | W |
| uid | nat_lic_papers_NLM204756502 |