TITLE:
Effects of Agrobacterial rol-Genes on the Thermodynamic and Structural Features of Starches Extracted from Potato Microtubers
AUTHORS:
Luybov A. Wasserman, Nina P. Aksenova, Tatiyana N. Konstantinova, Lidiya I. Sergeeva, Svetlana A. Golyanovskaya, Alexey V. Krivandin, Georgy A. Romanov
KEYWORDS:
Solanum tuberosum; Transgenic Potato; Starch; rol Genes; Tubers; Crystalline Lamellae; Melting Temperature
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.3,
January
21,
2014
ABSTRACT:
Wild-type potato (Solanum tuberosum L.) plants and
their transformants harboring agrobacterial rolB or rolC genes
under control of the patatin class I promoter were cultured in vitro.
These plants were used as a source of single-node stem cuttings. The structure
of native starch in tubers formed on cuttings was determined using methods of
X-ray scattering and differential scanning microcalorimetry (DSC). It was found
that in starch from tubers of rolB plants the melting temperature of
crystalline lamella was lower and their thickness was less than that in wild-type potato. In tubers of rolC plants starch differed from starch
in wild-type plants by a higher melting temperature, reduced melting enthalpy,
and a greater thickness of crystalline lamellae. The melting of starch from
tubers of rolC plants
proceeded as the melting of two independent crystalline structures with melting
temperatures of 338.0°K and 342.8°K. Overall data show that starches of
different structure can be obtained by using transgenic approach.