摘要
目的对转双反义淀粉分支酶基因大米和亲本大米蛋白质的营养价值进行评价。方法采用通用的非生物学评价方法,即化学评分、氨基酸评分、蛋白质消化率校正后的氨基酸评分、必需氨基酸指数、营养指数、氨基酸比值系数和氨基酸比值系数分,评价大米蛋白质的营养价值。结果转基因大米和亲本大米的化学评分分别为62、59;氨基酸评分分别为75、62;蛋白质消化率校正后的氨基酸评分分别为65、56;必需氨基酸指数分别为79、80;营养指数分别为11、8;氨基酸比值系数分分别为76.7、67.0;氨基酸比值系数都是1.1。结论转双反义淀粉分支酶基因大米中抗性淀粉含量显著提高,但并未影响到其自身蛋白质的营养价值。该转基因大米蛋白质的营养价值与亲本大米具有"实质等同性"。
Objective To assess the nutritional value of protein in the genetically modified rice with double antisense starch-branching enzyme（SBE） gene and its parental rice.Methods The adopted nutritional value assessment methods,including chemical score（CS）,amino acid score（AAS）,protein digestibility-corrected amino acid score（PDCAAS）,essential amino acid index（EAAI）,nutritional index（NI）,ratio coefficient of amino acid（RCAA） and score of RCAA（SRCAA） was applied to assess the protein nutritional value of the rice.Results The CS value of genetically modified rice and parental rice were 62 and 59,AAS value were 75 and 62,PDCAAS value were 65 and 56,EAAI were 79 and 80,NI were 11 and 8,SRCAA were 76.7 and 67.0,respectively.RCAA were the same.Conclusion The nutritional value of protein in the genetically modified rice with double antisense SBE gene were not greatly changed by the increase of resistant starch content in the rice.So,the nutritional value of protein in the genetically modified rice and its parental rice was substantial equivalent.
出处
《中国食品卫生杂志》
北大核心
2011年第2期97-99,共3页
Chinese Journal of Food Hygiene
基金
国家重点基础研究发展计划(2007CB109207)
转基因生物新品种培育重大专项(2008ZX0811-005)
关键词
淀粉分支酶
抗性淀粉
转基因大米
蛋白质
营养价值
评分
Starch-branching enzyme
resistant starch
genetically modified rice
protein
nutritional value
score
