GENETICALLY MODIFIED PLANTS WHICH SYNTHESIZE A LOW AMYLOSE STARCH WITH INCREASED SWELLING POWER
The present invention relates to genetically modified monocotyledonous plant cells and plants whose starch has an apparent amylose content of less than 5% by weight and an increased activity of a protein with the activity of a starch synthase II and an increased activity of a protein with the activity of a glucan, water dikinase. Such plants synthesize starch with an increased hot-water swelling power. Methods and processes for the generation/preparation of these plant cells, plants, starches and flours are likewise subject matter of the present invention.
1 - 11 . (canceled)
12 . A modified starch comprising an apparent amylose content of below 5% by weight and a hot water swelling power of at least 60 g/g.
13 . The modified starch of claim 12 , wherein said starch has a hot-swelling power of between 60-100 g/g.
14 . A process for the preparation of a derivatized starch, comprising derivatizing the modified starch of claim 12 .
15 . A derivatized starch, produced by the process of claim 14 .
16 . (canceled)
17 . A flour comprising the modified starch of claim 12 .
18 . (canceled)
19 . (canceled)
20 . A product comprising the starch of claim 12 .
21 . A product comprising the flour of claim 17 .
22 . The modified starch of claim 13 , wherein said starch has a hot-swelling power of between 70-95 g/g.
23 . The modified starch of claim 13 , wherein said starch has a hot-swelling power of between 80-95 g/g.
24 . The modified starch of claim 13 , wherein said starch has a hot-swelling power of between 80-90 g/g.
25 . A modified rice starch comprising an apparent amylose content of below 5% by weight and a hot water swelling power of at least 60 g/g.
26 . The modified rice starch of claim 25 , wherein said starch has a hot-swelling power of between 60-100 g/g.
27 . The modified rice starch of claim 26 , wherein said starch has a hot-swelling power of between 70-95 g/g.
28 . The modified rice starch of claim 26 , wherein said starch has a hot-swelling power of between 80-95 g/g.
29 . The modified rice starch of claim 26 , wherein said starch has a hot-swelling power of between 80-90 g/g.
30 . A process for the preparation of a derivatized starch, comprising derivatizing the modified rice starch of claim 25 .
31 . A derivatized starch, produced by the process of claim 30 .
32 . A flour comprising the modified rice starch of claim 25 .
33 . A product comprising the rice starch of claim 25 .
34 . A product comprising the flour of claim 32 .