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(NRP-250) Starch Granules from Durum Wheat with Mutations in Starch Branching Enzyme IIa and IIb

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Starch Granules from Durum Wheat with Mutations in Starch Branching Enzyme IIa and IIb
Brendan Fahy, John Innes Centre
NRP-250

Starch granules isolated from mature grain of durum wheat (Triticum durum ) cultivar Kronos. There are mutations in two of the enzymes important for normal starch granule synthesis; starch branching enzymes IIa and IIb. The mutations have caused the starch granules to have cracking around the periphery and exhibit an irregular, distorted overall shape. This starch has a high proportion of resistant starch. There is strong evidence that increasing resistant starch levels in diet is beneficial for health. Semolina flour from regular Kronos is used widely for making pasta. Imaged by scanning electron microscopy and false-coloured using Photoshop at the John Innes Centre, Norwich Research Park.

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