豌豆铁蛋白转基因水稻纯系的稻米矿质元素及淀粉特性研究  

Mineral Contents and Starch Properties of Transgenic Rice Expressing a Pea Ferritin Gene

作　　者：叶红霞[1] 郭泽健[2] 陈淑玲[1] 包劲松[1] 徐晓晖[3] 舒庆尧[1] 沈圣泉[1] 

机构地区：[1]浙江大学农业与生物技术学院,杭州310029 [2]中国农业大学植物病理系,北京100094 [3]中国计量学院生命科学学院,杭州310018

出　　处：《中国粮油学报》2007年第5期1-6,共6页Journal of the Chinese Cereals and Oils Association

基　　金：浙江省"8812"计划重大专项(2004C12020-1);浙江省科技攻关项目(2006C32015)

摘　　要：选取已连续7代自交纯化,并结合GUS标记辅助选择,所获得的26份独立豌豆铁蛋白（pea fer-ritin,Fer）转基因水稻纯系,以秀水11为CK,就豌豆铁蛋白基因（fer）导入水稻后,可能产生对稻米Fe含量、其它矿质元素、蒸煮食用品质、淀粉黏滞特性等影响进行研究。结果表明,26份转基因纯系的精米平均总铁含量为10.37μg/g,变幅5.98-31.28μg/g,但仅有4份（即Fer34、Fer 36、Fer 39、Fer 65）显著高于CK（6.46μg/g）,其余22份与CK无显著差异 ；转基因纯系间在其它8种矿质元素含量方面的变异程度以Cu最大,Zn、Ca次之,S、K、Mn、P、Mg等较小,但仅Mn、Cu变化与Fe含量变异分别有显著负、正相关；转基因纯系间在胶稠度、糊化温度、直链淀粉含量等3个重要蒸煮食用品质性状上,也发生了部分变异,分别有7、4和1份纯系与CK显著不同；但在淀粉黏滞性方面,转基因纯系与CK间差异很小,从而推测豌豆铁蛋白基因导入对稻米淀粉结构及其特性影响不大。并就有关豌豆转基因纯系稻米品质变异可能产生原因和外源基因作用等问题进行了讨论。After seven generations of self - crossing assisted by GUS detection, 26 pure lines of transgenic rice independently transformed with pea ferritin gene （Fer） have been obtained. The effects of the transgene on the iron and other mineral components, the eating quality, and the starch pasting viscosity characteristics of the milled rice were studied taking Xiushui 11 as control. Results indicate that the average iron content of the transgenic rice in the milled grain is 10.37 μg/g, ranging from 5.98 to 31.28 μg/g. Among all the pure lines, only four lines （Fer34, Fer36, Fer39 and Fer65） have iron contents significantly higher than that of the control rice （6.46μ/g）. The largest variation is found for Cu contents among all the pure lines, followed by Zn and Ca contents, and the smallest variations are found for S, K, Mn, P, and Mg contents. Mn and Cu contents are significantly correlated with Fe content. Variations also occur in gel consistency, gelatinization temperature, and apparent amylose content, but just 7, 4, and 1 pure lines of the transgenic rice, respectively, are significantly different from the control. No significant difference exists in starch pasting viscosity between the pure lines and the control, indicating that inserting foreign gene（fer） has only a slight impact on the starch properties and the starch structure. Additionally, the possible causes for the quality variation among the transgenic rice lines and the effects of foreign gene are discussed.

关 键 词：转基因水稻 豌豆铁蛋白基因(fer) 矿质营养元素 稻米品质 

分 类 号：S511[农业科学—作物学]