Genetically modified plants which synthesize a low amylose starch with increased swelling power

Abstract

The present invention relates to genetically modified monocotyledonous plant cells and plants whose starch has an apparent amylose content of less than 5% by weight and an increased activity of a protein with the activity of a starch synthase II and an increased activity of a protein with the activity of a glucan, water dikinase. Such plants synthesize starch with an increased hot-water swelling power. Methods and processes for the generation/preparation of these plant cells, plants, starches and flours are likewise subject matter of the present invention.

1 - 11 . (canceled) 
     
     
         12 . A modified starch comprising an apparent amylose content of below 5% by weight and a hot water swelling power of at least 60 g/g. 
     
     
         13 . The modified starch of  claim 12 , wherein said starch has a hot-swelling power of between 60-100 g/g. 
     
     
         14 . A process for the preparation of a derivatized starch, comprising derivatizing the modified starch of  claim 12 . 
     
     
         15 . A derivatized starch, produced by the process of  claim 14 . 
     
     
         16 . (canceled) 
     
     
         17 . A flour comprising the modified starch of  claim 12 . 
     
     
         18 . (canceled) 
     
     
         19 . (canceled) 
     
     
         20 . A product comprising the starch of  claim 12 . 
     
     
         21 . A product comprising the flour of  claim 17 . 
     
     
         22 . The modified starch of  claim 13 , wherein said starch has a hot-swelling power of between 70-95 g/g. 
     
     
         23 . The modified starch of  claim 13 , wherein said starch has a hot-swelling power of between 80-95 g/g. 
     
     
         24 . The modified starch of  claim 13 , wherein said starch has a hot-swelling power of between 80-90 g/g. 
     
     
         25 . A modified rice starch comprising an apparent amylose content of below 5% by weight and a hot water swelling power of at least 60 g/g. 
     
     
         26 . The modified rice starch of  claim 25 , wherein said starch has a hot-swelling power of between 60-100 g/g. 
     
     
         27 . The modified rice starch of  claim 26 , wherein said starch has a hot-swelling power of between 70-95 g/g. 
     
     
         28 . The modified rice starch of  claim 26 , wherein said starch has a hot-swelling power of between 80-95 g/g. 
     
     
         29 . The modified rice starch of  claim 26 , wherein said starch has a hot-swelling power of between 80-90 g/g. 
     
     
         30 . A process for the preparation of a derivatized starch, comprising derivatizing the modified rice starch of  claim 25 . 
     
     
         31 . A derivatized starch, produced by the process of  claim 30 . 
     
     
         32 . A flour comprising the modified rice starch of  claim 25 . 
     
     
         33 . A product comprising the rice starch of  claim 25 . 
     
     
         34 . A product comprising the flour of  claim 32 .