Abstract:

The viscosities of potato starch in different solvents and different cation solutions were studied. The results showed that the solution behavior of starch was varied from each other with the different treatments. The starch molecular weight and the molecular structure were different, and the thermal character and crystalrime character were also different in the transgenic potato with AGPase. So it indicated that the gene modified treatment in the potato improvement, which do not aimed at the starch structure, will have obvious influence on the starch structure.

Key words: Potato starch, Instinct viscosity, Gene modified, Solution behavior, Thermal character