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V. P. Yuryev, L. A. Wasserman, N. R. Andreev and V. B. Tolstoguzov, “Structural and Thermodynamic Features of Lowand High-Amylose Starches. A Review,” In: V. P. Yuryev, A. Cesaro and W. Bergthaller, Eds., Starch and starch Containing Origins—Structure, Properties and New Technologies, Nova Science Publishers, New York, 2002, pp. 23-56.

has been cited by the following article:

• TITLE: Effects of Agrobacterial rol-Genes on the Thermodynamic and Structural Features of Starches Extracted from Potato Microtubers

  AUTHORS: Luybov A. Wasserman, Nina P. Aksenova, Tatiyana N. Konstantinova, Lidiya I. Sergeeva, Svetlana A. Golyanovskaya, Alexey V. Krivandin, Georgy A. Romanov

  KEYWORDS: Solanum tuberosum; Transgenic Potato; Starch; rol Genes; Tubers; Crystalline Lamellae; Melting Temperature

  JOURNAL NAME: Food and Nutrition Sciences, Vol.5 No.3, January 21, 2014

  ABSTRACT: Wild-type potato (Solanum tuberosum L.) plants and their transformants harboring agrobacterial rolB or rolC genes under control of the patatin class I promoter were cultured in vitro. These plants were used as a source of single-node stem cuttings. The structure of native starch in tubers formed on cuttings was determined using methods of X-ray scattering and differential scanning microcalorimetry (DSC). It was found that in starch from tubers of rolB plants the melting temperature of crystalline lamella was lower and their thickness was less than that in wild-type potato. In tubers of rolC plants starch differed from starch in wild-type plants by a higher melting temperature, reduced melting enthalpy, and a greater thickness of crystalline lamellae. The melting of starch from tubers of rolC plants proceeded as the melting of two independent crystalline structures with melting temperatures of 338.0°K and 342.8°K. Overall data show that starches of different structure can be obtained by using transgenic approach.