{"id":1985,"date":"2024-06-05T13:42:00","date_gmt":"2024-06-05T11:42:00","guid":{"rendered":"https:\/\/foodsciencesweden.se\/2024\/06\/12\/disputation-shishanthi-jayarathna\/"},"modified":"2026-02-12T08:40:47","modified_gmt":"2026-02-12T07:40:47","slug":"disputation-shishanthi-jayarathna","status":"publish","type":"post","link":"https:\/\/foodsciencesweden.se\/sv\/2024\/06\/05\/disputation-shishanthi-jayarathna\/","title":{"rendered":"Vi gratulerar LiFT doktor Shishanthi Jayarathna som framg\u00e5ngsrikt f\u00f6rsvarade sin doktorsavhandling den 31 maj 2024 i Uppsala."},"content":{"rendered":"\n<div class=\"rs-services-single content-block pb-120 md-pb-80\">\n  <div class=\"container\">\n        <p><strong>Vi gratulerar LiFT doktor Shishanthi Jayarathna fr\u00e5n Institutionen f\u00f6r Molekyl\u00e4ra vetenskaper, Sveriges lantbruksuniversitet, som framg\u00e5ngsrikt f\u00f6rsvarade sin doktorsavhandling med titeln &#8220;Novel Starch Types: Molecular Diversity for Future Applications&#8221; den 31 maj 2024 i Uppsala. Opponent var Professor Andreas Blennow, Avdelningen f\u00f6r V\u00e4xtglykobiologi, Institutionen f\u00f6r V\u00e4xt- och Milj\u00f6vetenskaper, K\u00f6penhamns Universitet.<\/strong><\/p>\n<p>I sin avhandling studerade Shishanthi hur potatisst\u00e4rkelse kan f\u00f6r\u00e4ndras genom riktade mutationer i st\u00e4rkelsesyntesv\u00e4gen. CRISPR\/Cas9 anv\u00e4ndes f\u00f6r att skapa mutationer i generna f\u00f6r st\u00e4rkelsef\u00f6rgreningsenzymer (SBE) och granulbunden st\u00e4rkelsyntasgenen (GBSS). Den resulterande st\u00e4rkelsen analyserades sedan f\u00f6r att kartl\u00e4gga dess molekyl\u00e4ra och funktionella egenskaper.<\/p>\n<p>Mutationer i SBEI och SBEII genererade st\u00e4rkelse med h\u00f6g amyloshalt, medan GBSS-mutationer resulterade i en vaxartad st\u00e4rkelse. I kombination skapade mutationer i b\u00e5de SBEI och SBEII st\u00e4rkelse som enbart bestod av amylos. Potatislinjer med varierande genetisk bakgrund visade skillnader i klistringsprofiler, vilket p\u00e5verkade filmbildande egenskaper. Dessutom producerade traditionell korsning av korn med naturlig genetisk variation st\u00e4rkelse med modifierade strukturer, till f\u00f6ljd av \u00f6kad fruktan syntes och en h\u00f6g andel stora byggstenar.<\/p>\n<p>Sammantaget belyser avhandlingen hur f\u00f6r\u00e4ndringar i st\u00e4rkelsesyntesv\u00e4gen kan p\u00e5verka st\u00e4rkelseegenskaper, och banar d\u00e4rmed v\u00e4g f\u00f6r framtagning av skr\u00e4ddarsydd st\u00e4rkelse med nya och f\u00f6rb\u00e4ttrade funktioner.<\/p>\n<p>F\u00f6r mer information om avhandlingen, bes\u00f6k <a href=\"https:\/\/publications.slu.se\/?file=publ\/show&amp;id=128761&amp;lang=en\">https:\/\/publications.slu.se\/?file=publ\/show&amp;id=128761&amp;lang=en<\/a><\/p>\n<p>Vi gratulerar Shishanthi till hennes framg\u00e5ngsrika f\u00f6rsvar och \u00f6nskar henne all lycka i hennes framtida karri\u00e4r.<\/p>\n  <\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Vi gratulerar LiFT doktor Shishanthi Jayarathna fr\u00e5n Institutionen f\u00f6r Molekyl\u00e4ra vetenskaper, Sveriges lantbruksuniversitet, som framg\u00e5ngsrikt f\u00f6rsvarade sin doktorsavhandling med titeln &#8220;Novel Starch Types: Molecular Diversity for Future Applications&#8221; den 31 maj 2024 i Uppsala. Opponent var professor Andreas Blennow, Avdelningen f\u00f6r V\u00e4xtglykobiologi, Institutionen f\u00f6r V\u00e4xt- och Milj\u00f6vetenskaper, K\u00f6penhamns Universitet. <\/p>\n","protected":false},"author":2,"featured_media":2787,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[24],"tags":[],"class_list":["post-1985","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lift-sv"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Vi gratulerar LiFT doktor Shishanthi Jayarathna som framg\u00e5ngsrikt f\u00f6rsvarade sin doktorsavhandling den 31 maj 2024 i Uppsala. - Food Science Sweden<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/foodsciencesweden.se\/sv\/2024\/06\/05\/disputation-shishanthi-jayarathna\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vi gratulerar LiFT doktor Shishanthi Jayarathna som framg\u00e5ngsrikt f\u00f6rsvarade sin doktorsavhandling den 31 maj 2024 i Uppsala. - Food Science Sweden\" \/>\n<meta property=\"og:description\" content=\"Vi gratulerar LiFT doktor Shishanthi Jayarathna fr\u00e5n Institutionen f\u00f6r Molekyl\u00e4ra vetenskaper, Sveriges lantbruksuniversitet, som framg\u00e5ngsrikt f\u00f6rsvarade sin doktorsavhandling med titeln &quot;Novel Starch Types: Molecular Diversity for Future Applications&quot; den 31 maj 2024 i Uppsala. Opponent var professor Andreas Blennow, Avdelningen f\u00f6r V\u00e4xtglykobiologi, Institutionen f\u00f6r V\u00e4xt- och Milj\u00f6vetenskaper, K\u00f6penhamns Universitet.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/foodsciencesweden.se\/sv\/2024\/06\/05\/disputation-shishanthi-jayarathna\/\" \/>\n<meta property=\"og:site_name\" content=\"Food Science Sweden\" \/>\n<meta property=\"article:published_time\" content=\"2024-06-05T11:42:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-02-12T07:40:47+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/foodsciencesweden.se\/wp-content\/uploads\/2026\/02\/LiFT_student_Shishanti-Jayarathna.png\" \/>\n\t<meta property=\"og:image:width\" content=\"300\" \/>\n\t<meta property=\"og:image:height\" content=\"300\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"PetraF\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"PetraF\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/foodsciencesweden.se\/sv\/2024\/06\/05\/disputation-shishanthi-jayarathna\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/foodsciencesweden.se\/sv\/2024\/06\/05\/disputation-shishanthi-jayarathna\/\"},\"author\":{\"name\":\"PetraF\",\"@id\":\"https:\/\/foodsciencesweden.se\/#\/schema\/person\/124f98a15eb29a657436e128b555c86a\"},\"headline\":\"Vi gratulerar LiFT doktor Shishanthi Jayarathna som framg\u00e5ngsrikt f\u00f6rsvarade sin doktorsavhandling den 31 maj 2024 i Uppsala.\",\"datePublished\":\"2024-06-05T11:42:00+00:00\",\"dateModified\":\"2026-02-12T07:40:47+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/foodsciencesweden.se\/sv\/2024\/06\/05\/disputation-shishanthi-jayarathna\/\"},\"wordCount\":17,\"publisher\":{\"@id\":\"https:\/\/foodsciencesweden.se\/#organization\"},\"image\":{\"@id\":\"https:\/\/foodsciencesweden.se\/sv\/2024\/06\/05\/disputation-shishanthi-jayarathna\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/foodsciencesweden.se\/wp-content\/uploads\/2026\/02\/LiFT_student_Shishanti-Jayarathna.png\",\"articleSection\":[\"LiFT\"],\"inLanguage\":\"sv-SE\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/foodsciencesweden.se\/sv\/2024\/06\/05\/disputation-shishanthi-jayarathna\/\",\"url\":\"https:\/\/foodsciencesweden.se\/sv\/2024\/06\/05\/disputation-shishanthi-jayarathna\/\",\"name\":\"Vi gratulerar LiFT doktor Shishanthi Jayarathna som framg\u00e5ngsrikt f\u00f6rsvarade sin doktorsavhandling den 31 maj 2024 i Uppsala. - 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