Quality and Safety Evaluation of Genetically Engineered Rice with Soybean Glycinin : Analyses of the Grain Composition and Digestibility of Glycinin in Transgenic Rice

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概要

• 論文の詳細を見る

• The composition of nutritionally and physiologically important molecules in transgenic rice with the soybean glycinin gene was determined and compared with that of a nontransgenic control. Except for the levels of protein, amino acids and moisture, no marked differences were found between the two kinds of rice. The protein content of the transgenic rice was about 20% higher than the control (control, 6.5 g/100g ; transgenic, 8.0g/100g) with a concomitantly lower moisture content. This increased protein content mainly resulted from the increased glycinin expressed in the transgenic rice, and the protein was susceptible to gastric and intestinal digestion juices. In parallel with the increased protein content, some important amino acids lacking in quantity in normal rice were replenished.

• 社団法人日本農芸化学会の論文
• 1999-02-23

著者

• TAKAIWA Fumio

  National Institute of Agrobiological Resources

• 橋本 渉

  京大院・農・食生科

• TAKAIWA Fumio

  Nat. Inst. Agro. Bio. Resour.

• Takaiwa Fumio

  National Inst. Of Agrobiological Sci. Ibaraki Jpn

• MURATA KOUSAKU

  Research Institute for Food Science, Kyoto University

• Murata K

  Dep. Of Basic And Applied Molecular Biotechnology Div. Of Food And Biological Sci. Graduate School O

• Murata K

  Laboratory Of Basic And Applied Molecular Biotechnology Division Of Food Science And Biotechnology G

• Murata Kousaku

  Div. Of Food Sci. And Biotech. Grad. Sch. Of Agriculture Kyoto Univ.

• KITO Makoto

  Research Institute for Food Science, Kyoto University

• Takaiwa Fumio

  National Institute Of Agrobiological Sciences

• Takaiwa Fumio

  National Institute Of Agrobioiogical Resources

• MOMMA Keiko

  Research Institute for Food Science, Kyoto University

• HASHIMOTO Wataru

  Research Institute for Food Science, Kyoto University

• OZAWA Sachiko

  Research Institute for Food Science, Kyoto University

• KAWAI Shigeyuki

  Research Institute for Food Science, Kyoto University

• UTSUMI Shigeru

  Research Institute for Food Science, Kyoto University

• KATSUBE Tomoyuki

  Research Institute for Food Science, Kyoto University

• Murata Kousaku

  Research Institute For Food Science Kyoto Univeristy

• Kawai Shigeyuki

  Dep. Of Basic And Applied Molecular Biotechnology Div. Of Food And Biological Sci. Graduate School O

• Hashimoto Wataru

  Research Institute For Food Science Kyoto University

• Katsube Tomoyuki

  Research Institute For Food Science Kyoto University

• Murata Kousaku

  Dep. Of Basic And Applied Molecular Biotechnology Div. Of Food And Biological Sci. Graduate School O

• Takaiwa F

  National Institute Of Agrobiological Sciences

• Utsumi S

  Division Of Agronomy And Horticultural Science Graduate School Of Agriculture Kyoto University

• Utsumi Shigeru

  Research Institute For Food Science Kyoto University

• Momma Keiko

  Laboratory Of Basic And Applied Molecular Biotechnology Graduate School Of Agriculture Kyoto Univers

• Kito M

  Food Science Research Institute Fuji Oil Co. Ltd.

• Kito Makoto

  Research Institute For Food Science Kyoto University

• Ozawa Sachiko

  Research Institute For Food Science Kyoto University

• Kawai Shigeyuki

  Laboratory Of Basic And Applied Molecular Biotechnology Graduate School Of Agriculture Kyoto Univers

• Takaiwa Fumio

  National Inst. Agrobiological Sci. Ibaraki Jpn

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