Resistant starch in cereals: Exploiting genetic engineering and genetic variation

By S. Rahman, A. Bird, A. Regina, Zhongy Li, J. Ral, S. McMaugh, D. Topping, M. Morell. 2007

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Production of novel allelic variation for genes involved in starch biosynthesis through mutagenesis (2010, methodology): “Different approaches have recently been described, in order to increase the amylose content of cereal grains, as a means to increase resistant starch in foods; these comprise both transgenic and conventional methods (Rahman et al. 2007).”
How environmental stress affects starch composition and functionality in cereal endosperm (2014, background): “Cereal starch now makes up 50% or more of the diet of many people [7, 8] and its role as a source of calories is well understood.”
New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre? (2010, background): “By these means, the amylose((294,430,431)), RS((416)), arabinoxylan((432)) and mineral/vitamin((419,433)) contents can be modified (i.”
The contribution of wheat to human diet and health (2015, background): “The demonstration that the amount of RS2 and the ability to form RS3 are influenced by the amylose content of cereal starches (Morell et al. 2004; Rahman et al. 2007) has resulted in interest in identifying or developing lines with increased amylose content.”