转基因技术改良水稻淀粉品质研究进展

doi:10.3969/j.issn.1006-8082.2018.01.001

摘要/Abstract

摘要： 淀粉是稻谷籽粒主要的营养和能量储藏形式，主要由直链淀粉和支链淀粉组成。水稻淀粉品质的改良可以利用转基因技术修饰淀粉含量与质量的变化。本文综述了转淀粉合成相关基因改良水稻淀粉品质的实际案例。

Abstract: Starch is the main form of nutrition and energy storage of rice grains, which is mainly composed of amylose and amylopectin. Improvement of quality of rice starch could be modified through changing the content and quality of starch by transgenic technology. The practical cases of starch quality improvement in transgenic rice of therelated starch synthesizing genes were reviewed in this paper.

Key words: rice, starch, transgenic technology

中图分类号:

S511

丁一,丁箐雯,李冰清,沈易,张宁*,吴殿星. 转基因技术改良水稻淀粉品质研究进展[J]. 中国稻米, DOI: 10.3969/j.issn.1006-8082.2018.01.001 .

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