Effect of glgB/GASBD fusion gene expression on increased branching degree of potato starch and changes in physicochemical properties of starch

Abstract

The objective of this study was to investigate the influence of granule-bound starch-binding domain fusion gene expression on the structure and properties of potato starch. The glgB/GASBD fusion gene and the glgB gene for control were transferred into the potato cultivar Desiree using Agrobacterium-mediated method, which were expressed in potato tubers driven by the potato granule-bound starch synthase gene promoter. The accumulation of glgB/GASBD fusion protein in starch granules was analyzed by Western blot hybridization. A large amount of glgB/GASBD fusion protein was found to accumulate in the starch granules, and the position of the GASBD in the fusion protein (at the N-terminus or at the C-terminus) had no significant effect on the accumulation of the fusion protein in the starch granules. An increase in the degree of branching of the starch results in a specific change in the physical and chemical properties and functional properties of the starch.

Keywords

• granule-bound starch-binding domain
• transgenic potato starch
• granule-bound starch synthase gene
• amylopectin
• peak viscosity
• gelatinization temperature