Starchless potato

Cultures of B. subtilis were introduced into the stems of young potato plants by Suit and Hibbert104 in an attempt to bring about replacement of starch by another polysaccharide. Sections of some of the resulting potatoes gave little or no color with iodine, and were provisionally designated starchless potatoes. However, based on analogy with recent developments in starch chemistry, it seems probable that the starchless potato was free from amylose, and contained only amylopectin. 

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