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PROCESS FOR IMPROVING WAXY-STARCH CASSAVA VARIETY HAVING IMPROVED QUALIFICATIONS AND LOW CYANIDE

机译：改善糯淀粉，木薯品种的标准和低氰化物的方法

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摘要

The present invention relates to the method of developing waxy starch cassava varieties yielding starch with improved properties and lower cyanide content, wherein the method involves the development of cassava varieties which are homozygous recessive (wxwx), having improved starch properties and lower cyanide content without genetic engineering or genetic modification. The scope of the present invention also involves starches with improved properties, extracted from waxy starch cassava varieties and other cassava varieties obtained by the present invention, as well as the industrial applications of the starches from cassava varieties obtained in the present invention.

机译：本发明涉及开发具有改善的性能和降低的氰化物含量的淀粉的蜡状淀粉木薯品种的方法，其中该方法涉及开发具有改善的淀粉的纯合隐性（wxwx）的木薯品种。无需进行基因工程或基因改造即可获得较低的氰化物含量。本发明的范围还涉及从蜡状淀粉木薯品种和通过本发明获得的其他木薯品种中提取的，具有改进性能的淀粉，以及从本发明中获得的木薯品种得到的淀粉的工业应用。 展开▼

著录项

公开/公告号WO2016118091A2

专利类型

公开/公告日2016-07-28

原文格式PDF

申请/专利权人 THE THAI TAPIOCA DEVELOPMENT INSTITUTE UNDER THE PATRONAGE OF HRH PRINCESS MAHA CHAKRI SIRINDHORN;
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申请/专利号WO2016TH00004

发明设计人 ROJANARIDPICHED CHAREINSUK;VICHUKIT VICHAN;PHUMICHAI CHALERMPOL;
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申请日2016-01-19

分类号none;

国家 WO

入库时间 2022-08-21 14:17:05

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