水稻营养品质的改良  

Advances in the Study on the Improving Nutritional Quality of Rice

作　　者：王为民[1] 赵倩[1] 于静娟[1] 朱登云[1] 

机构地区：[1]中国农业大学农业技术国家重点实验室,北京100094

出　　处：《中国生物工程杂志》2004年第5期30-33,共4页China Biotechnology

摘　　要：稻米是我国的主要食粮 ,但其蛋白质含量低、营养不够全面 ,满足不了人们对营养的需求。长期以来 ,人们一直采用传统的育种方法来选育高蛋白质的水稻新品种 ,但收效不大。近年来 ,水稻遗传转化技术的飞速发展和不断完善 ,应用生物技术改良水稻营养品质已逐步变为现实 ,并显示出诱人的前景。综述了利用生物技术进行水稻营养品质改良的途径、研究进展 。Rice is the staple food in our country but its protein content is lower and nutrition quality is poorer so that it cannot meet the needs of people.Traditional breeding is applied frequently to select new rice varieties with high protein content for a long time but achieved less.In recent years,with the development and the perfection of rice transformation technology,improvements of rice nutrition quality have been gradually changed into reality by using biotechnological methods and show a good prospect.The approaches and advances of improving nutritional quality of rice are reviewed,and the significant suggestions are provided for the problems in the process of improving nutritional quality of rice by biotechnology.;

关 键 词：水稻 营养品质 改良 蛋白质 生物技术 

分 类 号：S511.03[农业科学—作物学]