A kind of transgenic rice with good eating quality and breeding method

A technology of genetically modified rice and eating quality, applied in botany equipment and methods, plant products, using vectors to introduce foreign genetic material, etc., can solve problems such as functions that have not been reported, and achieve the effect of improving eating quality
CN103146746BActive Publication Date: 2014-10-15YANGZHOU UNIV
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
YANGZHOU UNIV
Publication Date
2014-10-15

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Abstract

The invention discloses a method for reducing apparent amylose content of rice and improving the starch viscosity so as to improve the eating quality of the rice, and belongs to the technical field of organisms. The method is achieved by disturbing soluble starch synthase SSSIIb gene expression in paddy; a ribonucleic acid (RNA) interference carrier of the SSSIIb gene is built; and the transgenic rice of disturbing the SSSIIb gene is obtained by an agrobacterium mediated method. The polymerase chain reaction (PCR) experiment shows that a target gene is integrated into rice genome; and homozygous transgenic rice is obtained in a breeding manner. The amylose content in rice endosperm of the transgenic rice is obviously reduced in comparison with the unconverted parent Nipponbare. A rapid viscosity tester analysis shows that the starch viscosity of the transgenic rice is reduced; the gelatinization temperature is reduced; and the eating characteristics of the rice are obviously improved.
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Description

technical field

[0001] The invention relates to a method for reducing the apparent amylose content in rice seeds in the field of plant biotechnology, in particular to a method for reducing the amylose content in rice seeds by using RNA interference technology to improve rice quality. Background technique

[0002] Plant transgenic technology transfers the target gene isolated from animals, plants or microorganisms into the genome of plants through various methods to make it stably expressed. This technology is applied in agriculture and plays a huge role in crop insect resistance, stress resistance, disease resistance and quality improvement.

[0003] Starch is composed of amylose and amylopectin, which are the most important storage substances in rice endosperm. The composition ratio of the two types of starch is one of the most important factors determining the palatability of rice. Generally speaking, the amylose content (AC) of rice with good eating value is 10-20%. Gen...

Claims

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