Enzymic starch utilization and genetic engineering |
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| Affiliation: | 1. Research Laboratory for the Chemistry of Bioactive Carbohydrates and Proteins, Department of Chemistry, PO Box 363, University of Birmingham, Birmingham, B15 2TT, UK;2. Chembiotech Ltd, Institute of Research and Development, University of Birmingham Research Park, Birmingham B15 25Q, UK;1. State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China;2. DSM Biotechnology Center, P.O. Box 1, 2600 MA Delft, The Netherlands;1. College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China;2. Guangxi Key Laboratory of Clean Pulp & Paper Making and Pollution Control, Nanning 530004, China;3. Collaborative Innovation Center for Sugar Industry, Guangxi, Nanning 530004, China;1. State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China;2. University of Chinese Academy of Sciences, Beijing 100039, China |
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| Abstract: | Starch is widely used in the food and beverage, paper and textile industries. Genetic engineering will allow optimization of starch conversion technologies both by creating novel enzymes/micro organisms of the desired efficiency, stability and activity to fit any process, and by ensuring they are produced in commercial quantities. Plants could also be genetically engineered to produce starches of the desired amylopectin: amylose ratio. To ensure a continuous supply of starch, starch-producing plants could be genetically engineered to be disease- and insect-resistant, high yielding, and able to grow under any climatic and soil conditions. However, screening for novel microorganisms should not be neglected and should be used to complement genetic engineering. |
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