Amylopectin potato starch with improved stability against retrogradation and improved freeze and thaw stability

Abstract

Amylopectin potato starch with improved stability against retrogradation and improved freeze and thaw stability, wherein it contains more than 99% amylopectin, preferably 100% amylopectin, is disclosed, as well as a method for the production of a potato (Solanum tuberosum) containing said amylopectin potato starch, wherein said method involves homology-directed mutagenesis using CRISPR/nuclease technology and comprises the following steps: a) provision of potato cells or potato tissue containing potato cells, b) introduction into the nuclei of said potato cells of one or more CRISPR/nuclease complexes each comprising a specific targeting ribonucleotide sequence which is fully or essentially homologous to a target nucleotide sequence located in a DNA sequence immediately upstream of a PAM (5′-NGG-3′protospacer adjacent motif) in a gene coding for a GBSS enzyme and optionally also in a gene coding for an SSII enzyme and/or in a gene coding for an SSIII enzyme, wherein said mutagenesis takes place in one or more alleles of the potato genome, wherein when said targeting ribonucleotide sequence identifies the complementary strand of the target nucleotide sequence, said one or more CRISPR/nuclease complexes cut(s) said DNA sequence, leading to a subsequent complete lack of the ability of the potato to produce a functional GBSSI enzyme, optionally also a functional SSII and/or SSIII enzyme, c) wherein step b) optionally is repeated until the potato lacks the ability to produce said functional GBSSI enzyme, optionally also a functional SSII and/or SSIII enzyme, in all of the alleles, preferably 3 times, a potato obtained by said method, a method for the production of said amylopectin potato starch from said potato, and different uses of said amylopectin potato starch.

Dependencies are inferred from the claim text.