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Article: Improve corn starch functionality through genetic manipulation
- Article from:
- Emerging Food R&D Report
- Article date:
- February 1, 1996
CopyrightCOPYRIGHT 1996 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Undoubtedly, corn has become an integral part of diets in the U.S. and elsewhere. The high productivity of modern corn hybrids, the flavor of corn and the ease of processing corn into many foods and functional ingredients will lead to greater use of the crop for human consumption.
Traditional breeding and testing of corn has focused on agronomic improvement. But there's a continuing effort to genetically alter corn, using traditional breeding or recombinant DNA techniques, to improve corn starch functionality.
There's a lot of interest in giving corn starch freeze-thaw stability. The area of freeze-thaw stability has garnered much attention.
The goal ...