Amylopectin potato starch with improved stability against retrogradation and improved freeze and thaw stability
Amylopectin potato starch with improved stability against retrogradation and improved freeze and thaw stability, wherein it contains more than 99% amylopectin, preferably 100% amylopectin, is disclosed, as well as a method for the production of a potato ( Solanum tuberosum ) containing said amylopectin potato starch, wherein said method involves homology-directed mutagenesis using CRISPR/nuclease technology and comprises the following steps: a) provision of potato cells or potato tissue containing potato cells, b) introduction into the nuclei of said potato cells of one or more CRISPR/nuclease complexes each comprising a specific targeting ribonucleotide sequence which is fully or essentially homologous to a target nucleotide sequence located in a DNA sequence immediately upstream of a PAM (5′-NGG-3′protospacer adjacent motif) in a gene coding for a GBSS enzyme and optionally also in a gene coding for an SSII enzyme and/or in a gene coding for an SSIII enzyme, wherein said mutagenesis takes place in one or more alleles of the potato genome, wherein when said targeting ribonucleotide sequence identifies the complementary strand of the target nucleotide sequence, said one or more CRISPR/nuclease complexes cut(s) said DNA sequence, leading to a subsequent complete lack of the ability of the potato to produce a functional GBSSI enzyme, optionally also a functional SSII and/or SSIII enzyme, c) wherein step b) optionally is repeated until the potato lacks the ability to produce said functional GBSSI enzyme, optionally also a functional SSII and/or SSIII enzyme, in all of the alleles, preferably 3 times, a potato obtained by said method, a method for the production of said amylopectin potato starch from said potato, and different uses of said amylopectin potato starch.
1. Amylopectin potato starch, having more than 99.5% amylopectin, which has been extracted from a potato ( Solanum tuberosum ) in which the expression and/or activity of the GBSSI enzyme, of the SSIII enzyme, and of
the SSII enzyme has been completely eliminated,
wherein, the Amylopectin potato starch has a shorter amylopectin chain length compared to that of native amylopectin potato starch and a degree of branching of more than 5%.
2. The amylopectin potato starch according to claim 1 , having less than 30% syneresis after 2 repeated freeze/thaw cycles according to a standardized freeze/thaw stability test.
3. The amylopectin starch according to claim 1 , which has been purified after extraction from said potato by acid thinning, oxidation, acetylation, hydroxypropylation, cross-linking, sodiumoctenyl succinylation, aluminum-octenyl succinylation, succinylation, pyrodextrinization, enzymatic modifications, alkaline roasting, or cationic modification.
4. The amylopectin potato starch according to claim 1 , which has been gelatinized and further dried to a dry content of more than 80% w/w dry matter (DM).
5. The amylopectin starch according to claim 1 , wherein it has been degraded to a molecular weight of 100 000-1 000 000 Da with enzymatic modification or acid treatment, pyrodextrinization, oxidation degradation, or combinations thereof, or wherein it has been inhibited by alkaline roasting or a bleaching reaction with oxidizing agents.
6. The amylopectin potato starch of claim 1 , consisting essentially of the amylopectin which has been extracted from the potato ( Solanum tuberosum ) in which the expression and/or activity of the GBSSI enzyme, of the SSIII enzyme, and of the SSII enzyme has been completely eliminated, wherein, the Amylopectin potato starch has a shorter amylopectin chain length compared to that of native amylopectin potato starch and a degree of branching of more than 5%.
7. The amylopectin potato starch according to claim 1 , having less than 30% syneresis after 2 repeated freeze/thaw cycles according to a standardized freeze/thaw stability test.
8. The amylopectin potato starch of claim 1 , wherein it has been gelatinized and further dried to a dry content of more than 85% w/w dry matter (DM).
9. The amylopectin potato starch of claim 1 , wherein it has been gelatinized and further dried to a dry content of more than 90% w/w dry matter (DM).
10. The amylopectin starch according to claim 1 , wherein it has been degraded to a molecular weight of 300 000-800 000 Da, with enzymatic modification or acid treatment, pyrodextrinization, oxidation degradation, or combinations thereof, or wherein it has been inhibited by alkaline roasting or a bleaching reaction with oxidizing agents.
11. The amylopectin starch according to claim 1 , wherein it has been degraded to a molecular weight of 500 000-700 000 Da, with enzymatic modification or acid treatment, pyrodextrinization, oxidation degradation, or combinations thereof, or wherein it has been inhibited by alkaline roasting or a bleaching reaction with oxidizing agents.