Composition of the new transgenic tapioca starch (IMAGE)

RIKEN

Composition of the new transgenic tapioca starch

Caption

Left: Schematic of wildtype tapioca (cassava) starch. Amylose content is about 17% (for simplicity, depicted here as 20%). Right: Schematic of the new transgenic tapioca starch. After reducing Starch Branching Enzymes 1 and 2 by about 90% each, the resulting starch contained about 40% amylose, and the amylopectin contained fewer branches and longer chains. This led to starch that was 63 times more resistant to digestion, making it healthy than wildtype tapioca starch.

Credit

RIKEN

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yes. Credit RIKEN

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