Amflora™Potato was modified to produce less amylose starch and thus
a higher content of amylopectin. This was done through anti-sense
suppression of the granule bound starch synthase (GBSS) protein.
GBSS enzyme is one of the key enzymes in the biosynthesis of starch
and catalyses the formation of amylose. When the gene is
inactivated through antisense technology, the starch produced has
little or no amylose and consists of branched amylopectin, which
modifies the physical properties of the starch and is advantageous
for the starch processing industry.