High amylose starches are finding their application in packaging, etc. Except biotechnological method (where we manipulate genetics of plant), which other method, i.e., physical (irradiation), chemical (acid) or enzymatic (starch degrading enzyme) method could modify starch into high amylose starch (starch with high amylose)?
Thanks for your consideration in advance!
Dear Kaiser,
The following publication may be helpful:
Schwall, G.P. et al. Production of very-high amylose potato starch by inhibition of SBE A and B. Nat. Biotechnol. 18, 551-554
Article in Nature Biotechnology 18(5):551-4 · June 2000
DOI: 10.1038/75427 · Source: PubMed
Abstract
High-amylose starch is in great demand by the starch industry for its unique functional properties. However, very few high-amylose crop varieties are commercially available. In this paper we describe the generation of very-high-amylose potato starch by genetic modification. We achieved this by simultaneously inhibiting two isoforms of starch branching enzyme to below 1% of the wild-type activities. Starch granule morphology and composition were noticeably altered. Normal, high-molecular-weight amylopectin was absent, whereas the amylose content was increased to levels comparable to the highest commercially available maize starches. In addition, the phosphorus content of the starch was increased more than fivefold. This unique starch, with its high amylose, low amylopectin, and high phosphorus levels, offers novel properties for food and industrial applications.
https://www.researchgate.net/publication/12514417_Schwall_GP_et_al_Production_of_very-high_amylose_potato_starch_by_inhibition_of_SBE_A_and_B_Nat_Biotechnol_18_551-554
Hoping this will be helpful,
Rafik
Article Production of very-high-amylose potato starch by inhibition ...
There are natural variants with high amylose starch, like amylomaize. So you can first look for the more adapted varieties (waxy however is more common I think).
Alternatively, you may try to leach the amylopectin out (after a little bit of heating in aqueous suspension), acid treatment will cleave the branches earlier than the alpha (1-4) chains, and there are specific enzymes like pullulanase/isoamylase that degrade the alpha 1-6..
All of this is well documented in the scientific litterature.
High amylose starches are obtained by Genetic modification. ( or as a hybrid) As far as I know, there are no known chemical methods to create high amylose starch for commercial availability.
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