Back to results
US 2003/0150023 A1Published application
Starch
AssigneeBASF Plant Science GmbH
InventorsJeffrey D. Klucinec, Peter L. Keeling, Padma Commuri, Ming-Tang Chang
Life of this patent
Estimating the term…
Loading patent…
Loading patent…
AssigneeBASF Plant Science GmbH
InventorsJeffrey D. Klucinec, Peter L. Keeling, Padma Commuri, Ming-Tang Chang
Estimating the term…
This invention relates to a method of producing a starch with unique functionality in plants through mutagenesis, and/or using biotechnology, and/or breeding practices. Further the invention relates to the starch from maize plants and/or other plants which produce starch storing organs which contain low amylose starch which has an amylose content between 1.5% and 15% and preferrably between 1.5% and 10% and most preferrably 1.5 and 8%. The invention includes starch extracted from such grain due to at least one mutation induced by ethyl methanesulfonate. Additionally, the invention uses a biotechnology approach involving controlling the activity of the granule bound starch synthase enzyme in starch storing organ. The invention includes the use of the starch for its cooking, paste, and gel properties.
A plant starch containing a reduced amylose content and having an EM greater than the EM of a waxy starch of said plant species and an EM less than the EM of a starch of a wild-type plant of the same species, wherein the AP ratio of the plant starch is within 0.5 of the starch of the wild-type plant of the same species.
A plant starch having a firmness below 30 g-s and above 1 g-s after being cooked as a suspension of 10% starch (dry weight %) according to the RVA Standard Method and then stored for 7 days at 4° C., wherein the AP ratio of said plant starch is within 0.5 of the AP ratio of starch of a wild-type plant of the same species.
A plant starch having a resilience of at least 50% after having been cooked as a suspension of 10% starch (dry weight %) according to the RVA Standard Method and then stored for 7 days at 4° C. after cooking, wherein the AP ratio of said plant starch is within 0.5 of the AP ratio of starch of a wild-type plant of the same species.
A plant starch which, when demonstrating, according to the RVA Standard Method, a time of greater than 75 seconds between pasting time and peak time after said starch has been cooked at a concentration such that the final viscosity of a waxy starch of the same species cooked at said concentration is between 600 and 850 centipoise, the AP ratio of said starch being within 0.5 of the AP ratio of starch of a wild-type plant of the same species.
A plant starch containing a reduced amylose content and demonstrating a ratio of breakdown viscosity to peak viscosity of less than 35%, as measured by the RVA Standard Method, after said starch has been cooked at a concentration whereby the final viscosity of a waxy starch of the same species cooked at said concentration is between 600 and 850 centipoise, said plant starch having an AP ratio of within 0.5 of the AP ratio of starch of a wild-type plant of the same species.
An isolated nucleic acid molecule encoding a polypeptide having the starch synthase activity of a polypeptide having the amino acid sequence of SEQ ID NO:4.
An isolated nucleic acid molecule encoding a polypeptide having the amino acid sequence of SEQ ID NO:4.
An isolated nucleic acid molecule having the nucleic acid sequence of SEQ ID NO:2.
Dependencies are inferred from the claim text.