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Amflora - A star(ch) is born |
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The Story |
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Amylose and Amylopectin - two sides to one potato
Starch in a conventional potato is a mixture of two components - amylopectin and amylose. Both components are polymers built from glucose units, but they differ dramatically in their physicochemical characteristics: Amylopectin thickens and amylose gels. For many industrial applications, only the thickening amylopectine component is required, while the gelling amylose component is unwanted, since it interferes in a number of applications. However, the separation of amylopectin and amylose is energy intensive and not economical viable. Today, in most industrial processes, starch is first chemically modified, to reduce the tendency of the amylose to gel. This is a process, which consumes water and energy.
BASF Plant Science has identified a preferred solution: through plant biotechnology a new potato has been developed, which produces starch composed almost exclusively of amylopectin. This innovative potato from BASF Plant Science combines the superior properties of potato-based starches with the excellent thickening functionality of pure amylopectin. Potato starch is superior to for instance wheat and cornstarch, due to its higher molecular weight and its lower fat and protein content.
Pure amylopectin potato starch delivers unique, novel textures combined with high viscosity, stability and clarity. Applications of this innovative starch are in paper, adhesives, textiles, construction and cosmetics.
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Amflora, the pure amylopectin potato, has been developed by researchers from BASF Plant Science through switching off the gene for the Granule Bound Starch Synthase (GBSS), the key enzyme for the synthesis of the undesired component amylose. Switching off the gene was done with the so-called Anti-Sense technology, through which a mirrored copy of the particular gene was reinserted.
Amflora starch will be used exclusively in technical applications. Since potatoes do not have wild relatives in Europe and are propagated by tubers, not by seeds, it is extremely unlikely that out-crossing will take place.
Produced solely under contract farming conditions, Amflora will not be made available on the general market. From production of seeds to processing, all partners in the value chain have committed themselves to adhere to conditions of the Identity Preservation system to keep Amflora separate from conventional starch potatoes. In 2005, BASF Plant Science has tested this system successfully in the Czech Republic and ran trial cultivations with a normal starch potato in 2006 in Brandenburg and Saxony-Anhalt, Germany, to familiarize members throughout the value chain with this system in preparation of Amflora cultivation, foreseen for 2007. The Identity Preservation system works in two ways: on the one hand, it assures the high quality of the Amflora starch, on the other hand, it prevents that conventional potatoes are mixed with Amflora potatoes.
Amflora is a brainchild of experts in the potato starch industry. It is a European product designed to strengthen the competitiveness of the potato starch industry (which is mainly based in Europe) versus competition from other starch sources, e.g. corn. High value potato starch products like the Amflora starch are, therefore, welcomed by European starch processors and starch potato farmers. There is a significant market pull and excellent prerequisites for successful market launch are given.
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