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- W2781700937 abstract "Tubers from a genetically modified high-amylose line T-2012 and its parental potato cultivar Dinamo were analyzed for resistant starch (RS) and dietary fiber (DF) after cooking and cold storage. For uncooked potatoes, the high-amylose tubers (30% of dry matter, DM) had much lower RS than the parent tubers (56% of DM). However, after cooking, the high-amylose tubers gave more RS (13% of DM) than the parent (4% of DM), and the RS level increased further to about 20% of DM after 1 day of cold storage. The altered RS content was attributable to changes in amylose content, starch granule structure, and amylopectin structure induced by the genetic modification. The high-amylose tubers also contained more DF (10-14% of DM) than the parent (5-7% of DM). Furthermore, cell wall composition was indirectly affected by the genetic modification, giving more cellulose and less pectin in the high-amylose tubers than the parent." @default.
- W2781700937 created "2018-01-12" @default.
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- W2781700937 date "2018-06-01" @default.
- W2781700937 modified "2023-10-16" @default.
- W2781700937 title "Resistant starch and other dietary fiber components in tubers from a high-amylose potato" @default.
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- W2781700937 doi "https://doi.org/10.1016/j.foodchem.2018.01.028" @default.
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