转基因技术改良稻米淀粉品质的研究进展

Highlights of Recent Progress in Improving Grain Quality by Transgenic Approaches

淀粉是稻米胚乳的主要组成成分,而淀粉含量和性质的差异又直接决定稻米的品质。早期关于稻米淀粉的研究局限于其组成成分、品种间含量的差异以及稻米淀粉合成的经典遗传学方面。随着现代分子生物学和转基因技术的发展,稻米品质、淀粉的生物合成及其分子调控成为研究热点。随着淀粉合成相关基因的克隆、分子特性及其表达调控的研究取得了较大进展,人们也开始尝试利用现代基因工程技术,高效地改良稻米品质,如提高或降低淀粉含量及改变支链淀粉的结构。本文从综述稻米淀粉的组成、结构和淀粉合成相关酶的研究进展入手,探讨了转基因技术改良稻米品质的研究进展和发展前景。

Starch is the major component of endosperm in milled rice. The content and features of starch are directly related to rice quality. Previously, research into rice starch was focused on its structure and content and classical genetics. With the develop- ment of molecular biology and transgenic techniques, starch biosynthesis and its molecular mechanism have received much interest, and progress has been made on related gene cloning, the investigation of molecular characterization and expression regulation of these genes. In this review, we summarize the form and structure of starch, enzymes related to starch biosynthesis and recent progress in improving rice quality by transgenic approaches. We also discuss future prospects of this field.