AI Article Synopsis
- Researchers examined how certain genes in potato plants affected the structure and properties of starch in their tubers.
- They found that the characteristics of starch, such as melting temperature and crystalline structure, varied based on which genes were expressed and whether the plants were grown in vitro or in soil.
- Notably, the expression of rol genes had opposing effects on starch properties in in vitro conditions, while growth environment influenced starch quality differences in different potato genotypes.
Article Abstract
Potato plants harboring Phytochrome B (PHYB) gene from Arabidopsis thaliana or rol genes from Agrobacterium rhizogenes were used to study the effect of transgene expression on structure and properties of starch in tubers. Thermodynamic characteristics of starch (melting temperature, enthalpy of melting, thickness of crystalline lamellae) were shown to be variable depending on the transgene expression and plant culturing mode: in vitro or in soil. The expression of rolB or rolC genes in in vitro cultured plants evoked opposite effects on starch melting temperature and crystalline lamellae thickness. AtPHYB or rolB expression in the soil-grown potato led to the formation of more defective or more ordered starch structures, respectively, in comparison with starches of the same lines grown in vitro. On the whole, our study revealed genotype-dependent differences between starches extracted from tubers of in vitro or in vivo grown plants.
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| http://dx.doi.org/10.1016/j.carbpol.2015.01.084 | DOI Listing |
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