Research Group: Starch
Our group focuses on starch science and technology with focus on starch phosphorylation.
The redox state in the plant activates and inhibits enzymes in biosynthesis and degradation. Starch is a very capable energy deposit and we generate designer starch in transgenic plants and molecular models by chemical synthesis to understand how its well-organized packing is compromised by efficient bioavailability.
Starch is the major food for most organisms and we investigate the interaction of starch with environmental enzymes to design healthy foods, biomaterials and bioplastics, efficient enzymes for clean modification of starch and more robust and high yielding starch crops.
- Fundamentals of starch structure and metabolism
- Starch and glycan bioegineering
- Plant-based foods, chemistry, texture, rheology and nutrition
- Bioderived, all-natural and compostable bioplastics for packaging
- Improvement of the potato tuber by genome editing
- Clean modification of starch for nutrition and bioplastics purposes
- SPRINTER: Safe Packaging with Responsive INTERface
- Effects of water stress on grain starch quality
- GlycAn: The glycoanalysis unit at Section for Plant
- Infrastructure and integrated glycoanalysis resources
- Carbohydrate Microarrays
- Ida Westberg