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提高大豆蛋白功能和营养性质遗传工程研究

Improvement of Functional and Nutritional Properties of Soybean Proteins through Genetic Engineering
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摘要 大豆蛋白功能和营养性质对食品工业是非常重要的,但有关这方面遗传工程研究才刚刚起步,尚未达到满意目标。该文从三个方面就提高大豆蛋白功能和营养性质遗传工程研究作一简要概述。重点介绍大豆贮藏蛋白基因表达调控、外源基因导入和编码大豆贮藏蛋白基因修饰对大豆蛋白功能和营养性质影响。 The functional and nutritional properties of soybean proteins are important to food industry, but the studies on the genetic engineering of soybean proteins have just started and have not attained a satisafactory goal yet. In this paper, we review the improvement of functiotnal and nutritional properties of soybean proteins by genetic engineering in three aspects: regulation of expression on storage protein genes, introduction of foreign genes into transgenic soybean plants and modification of genes encoding storage proteins of soybeans.
作者 黄友如 裘爱泳 华欲飞
机构地区 江南大学食品学院
出处 《粮食与油脂》 2004年第4期6-9,共4页 Cereals & Oils
关键词 遗传工程 大豆蛋白 功能性质 营养性质 基因表达 外源基因导入 食品 genetic engineering soybean proteins functionality nutritional property
分类号 TS201.21 [轻工技术与工程—食品科学] TS202.3 [轻工技术与工程—食品科学]
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粮食与油脂
2004年 第4期

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