Typical percentage of amylose across common crops (IMAGE)

RIKEN

Typical percentage of amylose across common crops

Caption

More amylose makes starch more resistant to digestion, which makes it healthier. The new transgenic starch increased amylose content from about 17% to about 42%. This was accomplished by reducing the amount of Starch Branching Enzymes 1 and 2 (SBE1 and SBE2) by about 90% each.

Credit

RIKEN

Usage Restrictions

Yes. Credit RIKEN

License

Original content

Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.