Starch phosphorylation associated SNPs found by genome-wide association studies in the potato (Solanum tuberosum L.)
OPEN BMC genetics | 20 Mar 2019
VK Khlestkin, IV Rozanova, VM Efimov and EK Khlestkina
The natural variation of starch phosphate content in potatoes has been previously reported. It is known that, in contrast to raw starch, commercially phosphorylated starch is more stable at high temperatures and shear rates and has higher water capacity. The genetic improvement of phosphate content in potato starch by selection or engineering would allow the production of phosphorylated starch in a natural, environmentally friendly way without chemicals. The aim of the current research is to identify genomic SNPs associated with starch phosphorylation by carrying out a genome-wide association study in potatoes.
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