Genetic researchers boost plant starch yields: increased yield of high fructose corn syrup and specialty functional starches could reduce cost to food ... Tomorrow): An article from: Food Processing

This digital document is an article from Food Processing, published by Putman Media, Inc. on February 1, 1993. The length of the article is 550 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: Genetic researchers are working to develop biosynthetic ways of increasing the amount of starch in plants. Researchers from Monsanto Agricultural Co and Michigan State University have successfully tailored a bacterium gene that makes and stores large amounts of glycogen, which is similar to plant starch. This gene causes tomato, potato and tobacco cells to increase starch production with no obvious adverse effects. The researchers believe that the increasing starch content in plants will also make it possible to change the quantity of fats, carbohydrates and proteins made by plants.

Citation Details
Title: Genetic researchers boost plant starch yields: increased yield of high fructose corn syrup and specialty functional starches could reduce cost to food processors. (Foods of Tomorrow)
Author: Dean D. Duxbury
Publication:Food Processing (Magazine/Journal)
Date: February 1, 1993
Publisher: Putman Media, Inc.
Volume: v54 Issue: n2 Page: p66(1)

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