Texas A&M AgriLife scientists use CRISPR to alter ratio of potatoes’ two starch molecules

In Texas, Texas A&M AgriLife scientists are learning how to alter the ratio of potatoes’ two starch molecules—amylose and amylopectin—to increase both culinary and industrial applications. 

For example, waxy potatoes, which are high in amylopectin content, have applications in the production of bioplastics, food additives, adhesives and alcohol. Two articles recently published in the International Journal of Molecular Sciences and the Plant Cell, Tissue and Organ Culture journals outline how CRISPR technology can advance the uses of the world’s largest vegetable crop.