转基因马铃薯淀粉合成酶活性及淀粉质量分数的变化  

Study on Amylosynthease Activity and the Change of Starch Content in Transgenic Potato Tuber

作　　者：陈国梁[1,2] 田瑞康 马靖峰 杨成成[1,2] 安鹏[1,2] 

机构地区：[1]延安大学生命科学学院,陕西延安716000 [2]陕西省红枣重点实验室,陕西延安716000

出　　处：《食品与生物技术学报》2016年第2期219-223,共5页Journal of Food Science and Biotechnology

基　　金：延安市农业攻关项目(2011kn-09);延安大学高水平大学建设项目(2012SXTS06);延安大学校级科研项目(YD2014-01);地方高校国家级大学生创新训练计划项目(201410719041)

摘　　要：以转基因马铃薯块茎为材料,采用双波长分光光度法、蒽酮比色法测定了其直链淀粉、支链淀粉和总淀粉的质量分数。对其GBSS、SSS的活性进行了测定,采用SPSS软件进行了独立样本t检验。结果表明:与对照组相比,转基因马铃薯(K5)总淀粉、支链淀粉的质量分数升高差异显著,GBSS、SSS的活性及直链淀粉质量分数降低差异显著。表明利用RNAi对马铃薯块茎淀粉合成酶基因的干扰取得了一定的效果。The contents of amylose,amylopectin and total starch were determined via Dual-wavelength spectrophotometry and Anthrone colorimetry in transgenic potato tubers,respectively. Furthermore,activities of GBSS,SSS were measured. Independent samples t test were performed by using statistical SPSS software. The results showed that the contents of total starch and amylopectin in transgenic potato tubers（K5） were significantly higher than that in control group,while activities of GBSS,SSS and the amylose content of K5 decreased significantly. This indicated that synthase gene of transgenic potato was affected by RNA interference in some extent.

关 键 词：转基因马铃薯 淀粉质量分数 直链淀粉 支链淀粉 淀粉合成酶 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]