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J Food Sci. 2008 Jan;73(1):S64-9. doi: 10.1111/j.1750-3841.2007.00605.x.

Comparative physicochemical properties and structure of rice containing the sck+cryIAc genes and its nontransgenic counterpart.

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1
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Abstract

The physicochemical properties and structure of an insect-resistant rice, Liangyou Kefeng Nr. 6 (IRR), containing the sck and cryIAc genes were compared with those of its nontransgenic counterpart designated as Liangyou 2186 (control), considering their key role in determining commercial value. Basically the appearance of IRR was not affected in terms of size and shape after foreign gene transformation but improved with lower chalkiness. The milling yield of IRR with lower chalkiness was higher measured by head rice yield compared with its parental control. The differences in appearance and milling quality were confirmed by the structure of raw rice grain by scanning electron microscopy (SEM). Slight differences were observed in pasting properties and textural quality determined by rapid viscosity analyzer and texture analyzer which was in agreement with the result of the structure of cooked rice grain by SEM. The above differences might be as a result of a positional effect of T-DNA insertion. On the whole, the appearance, milling quality, and eating quality of IRR were not adversely affected by transgenes, which will facilitate its acceptance by the consumer after commercialization.

[Indexed for MEDLINE]

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