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Bulletin of Botanical Research ›› 2007, Vol. 27 ›› Issue (1): 94-98.doi: 10.7525/j.issn.1673-5102.2007.01.018

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Improving Tasting and Nutritional Quality of Rice by Introducing Anti-waxy Gene

LI Jian-Yue;MAO Wan-Xia;FAN Shi-Jing;LÜYing-Hai;   

  1. (1.College of Life and Environment Sciences, Shanghai Normal University, Shanghai 200234) (2.Shanghai Zhongshan School,Shanghai 200023) (3.Chemical and Environmental Engineering College,Shandong University of Science and Technology,Qingdao 266510)
  • Received:1900-01-01 Revised:1900-01-01 Online:2007-01-20 Published:2007-01-20
  • Contact: LI Jian-Yue
  • Supported by:

Abstract: It was reported that there was a negative correlation between amylose content and protein content in the rice seeds. In this research anti-waxy-gus fusion gene was transferred into the rice immature embryo callus by Agrobacterium infection. Eight transgenic plants (fertile) were obtained. That the anti-waxy-gus fusion gene had been integrated into the eight transgenic plants’ genomes was testified by PCR and Southern blot tests and the anti-waxy-gus fusion gene could be expressed correctly by GUS-dyeing in grain of rice. Sixteen homozygous transgenic plants in anti-waxy-gus fusion gene position were obtained through GUS analyses. Amylose and protein contents in the sixteen plants’ seeds were analyzed. The results indicated:(1) There were significant negative correlations between protein contents and amylose contents in the sixteen transgenic plants’ seeds; (2) Amylose average content and protein average content in the control were respectively 13.4% and 9.5%. The amylose content in one transgenic plant was lowest (11.4%), at the same time its protein content was highest (13.5%). This shows that tasting quality and nutritional quality of rice seeds are improved by introducing anti-waxy gene.

Key words: rice, transformation, anti-waxy gene, amylose content, protein content

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