转Bt基因水稻“克螟稻”淀粉食用品质与稻米营养成分的研究  

Starch Eating Quality and Nutritional Composition of Bt Transgenic Rice

作　　者：王忠华[1,2] 吴殿星[2] 夏英武[2] 

机构地区：[1]浙江万里学院生物技术研究所,宁波315100 [2]浙江大学原子核农业科学研究所,农业部核农学重点实验室,杭州310029

出　　处：《农业生物技术学报》2005年第6期718-722,共5页Journal of Agricultural Biotechnology

基　　金：国家植物转基因专项(No.J2000-B-009);美国洛氏基金项目(No.2000FS020)资助

摘　　要：对转Bt基因抗虫水稻(Oryzasativasubsp.japonica)与原亲本的淀粉食用品质和稻米关键性营养成分进行了检测与比较,发现这两种水稻在表观直链淀粉含量、胶稠度和淀粉粘滞特性等淀粉食用品质方面基本相同;在粗蛋白、粗脂肪、总灰分、氨基酸和矿物质等关键性营养成分上差异不显著。表明在水稻遗传转化操作过程中T-DNA(TransferredDNA)并未改变原亲本的品质性状。The starch eating quality and rice key nutritional composition in transgenic rice （Oryza sativa subsp.japonica ） with Bacillus thuringiensis gene were determined and compared with that of its original parent. It was found that the apparent amylose content （AAC）, gel consistence and values of RVA profile between the two kinds office were similar. No significant differences in crude protein, crude lipid, total ash, amino acid and mineral composition were also found between the two kinds office. These results demonstrated that transferred DNA （T-DNA） in transgenic rice could not cause the quality trait changes compared with its original parent during the manipulation of genetic transformation.

关 键 词：转基因水稻 苏云金芽孢杆菌基因 淀粉食用品质 营养成分 

分 类 号：S511.210.3[农业科学—作物学] Q968[生物学—昆虫学]