Literature summary extracted from
Rommens, C.M.; Yan, H.; Swords, K.; Richael, C.; Ye, J.
Low-acrylamide French fries and potato chips (2008), Plant Biotechnol. J., 6, 843-853.
Application
EC Number |
Application |
Comment |
Organism |
---|
6.3.5.4 |
nutrition |
design of a silencing construct that simultaneously targets the expression of both isoforms StAs1and StAs2. Tubers of the transformed intragenic plants contain up to 20fold reduced levels of free asparagine. This coincides with a small increase in the formation of glutamine and does not affect tuber shape or yield. Heat-processed products derived from the low-asparagine tubers are indistinguishable from their untransformed counterparts in terms of sensory characteristics. However, both French fries and potato chips accumulate as little as 5% of the acrylamide present in wild-type controls |
Solanum tuberosum |
Protein Variants
EC Number |
Protein Variants |
Comment |
Organism |
---|
6.3.5.4 |
additional information |
design of a silencing construct that simultaneously targets the expression of both isoforms StAs1and StAs2. Tubers of the transformed intragenic plants contain up to 20fold reduced levels of free asparagine. This coincides with a small increase in the formation of glutamine and does not affect tuber shape or yield. Heat-processed products derived from the low-asparagine tubers are indistinguishable from their untransformed counterparts in terms of sensory characteristics. However, both French fries and potato chips accumulate as little as 5% of the acrylamide present in wild-type controls |
Solanum tuberosum |
Organism
EC Number |
Organism |
UniProt |
Comment |
Textmining |
---|
6.3.5.4 |
Solanum tuberosum |
- |
isoforms StAs1 and StAs2 |
- |