转Bar、Bt基因双抗大米外源基因在食品加工过程中稳定性的研究  

Study on stability of exogenous genes in transgenic rice with Bar and Bt gene during food processing

作　　者：邱良焱[1,2] 刘梅[2] 肖红梅[2] 

机构地区：[1]芜湖市食品药品监督所,安徽芜湖241006 [2]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品工业科技》2013年第20期125-129,134,共6页Science and Technology of Food Industry

基　　金：南京农业大学基本科研业务专项(KYZ201156)

摘　　要：旨在了解转Bar、Bt基因双抗大米外源基因在酒酿和米果加工过程中的稳定性,以转Bar、Bt基因双抗大米为原料,进行了6种不同方式的加工,并针对其加工品中外源基因(包括CaMV35S启动子、Ubiquitin启动子、NOS终止子、Bar基因和Bt基因)进行不同大小片段的PCR扩增。结果表明,实验中长度小于200bp的片段均具有较高的GC含量(NOS终止子除外)和良好的稳定性。In order to assess the effect of food processing on the stability of exogenous genes in transgenic rice,fermented glutinous rice and rice cracker were made by using transgenic rice with Bar and Bt gene as main material. The degradation of exogenous gene （CaMV35S promoter, Ubiquitin promoter, NOS terminator, Bar gene and Bt gene） were detected by using different fragments-size PCR primers. It was found that the stability of genes was different under different processing conditions. The fragments whose length is under 200bp are characteristic of higher GC content（except NOS terminator） and good stability.

关 键 词：转基因大米 食品加工 外源基因 稳定性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]