Unmodified starches present a problem to the frozen food industry as they tend to result in poor texture upon cycles of freeze-thawing. In March
Jobling
This genetic strategy is superior to currently used chemical modification practices.
Antisense spuds
Unmodified starches present a problem to the frozen food industry as they tend to result in poor texture upon cycles of freeze-thawing. In March Nature Biotechnology, Stephen Jobling and colleagues describe a genetic solution to generating freeze-thaw-stable starch (Nat Biotechnol 2002, 20:295-299).Jobling et al. created potato plants with reduced levels of the three starch synthase genes using triple antisense technology. The authors showed that the there was an efficient downregulation of the
Written byJonathan Weitzman
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