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General Information

Document type
  • Peer-reviewed journal article
Study Type
  • composition
  • texture analysis
GE organism
  • rice
GE trait
  • insect resistance
Country
  • China

Results

Equivalence
  • no effect

Comparative physicochemical properties and structure of rice containing the sck+cryIAc genes and its nontransgenic counterpart.

Li, X; Huang, K; Zhu, B; Liang, Z; Wei, L; Luo, Y
Journal of Food Science. 2007 January/February. 73(1):S64–S69

Link to full text (journal may charge for access)

PMID: 18211372 DOI: 10.1111/j.1750-3841.2007.00605.x

Abstract

The physicochemical properties and structure of an insect-resistant rice, Liangyou Kefeng Nr. 6 (IRR), containing the sck and cryIAc genes were compared with those of its nontransgenic counterpart designated as Liangyou 2186 (control), considering their key role in determining commercial value. Basically the appearance of IRR was not affected in terms of size and shape after foreign gene transformation but improved with lower chalkiness. The milling yield of IRR with lower chalkiness was higher measured by head rice yield compared with its parental control. The differences in appearance and milling quality were confirmed by the structure of raw rice grain by scanning electron microscopy (SEM). Slight differences were observed in pasting properties and textural quality determined by rapid viscosity analyzer and texture analyzer which was in agreement with the result of the structure of cooked rice grain by SEM. The above differences might be as a result of a positional effect of T-DNA insertion. On the whole, the appearance, milling quality, and eating quality of IRR were not adversely affected by transgenes, which will facilitate its acceptance by the consumer after commercialization.

Keywords

physicochemical properties; structure; transgenic rice

Funding

Funding source
  • Hi-tech Research and Development Program of China
  • Program of Introducing International Advanced Agricultural Science and Technology
Funding country
  • China
Funding type
  • government

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Cite this study

MLA

Li, X, K Huang, B Zhu, Z Liang, L Wei, Y Luo. "Comparative physicochemical properties and structure of rice containing the sck+cryIAc genes and its nontransgenic counterpart.." Journal of Food Science 73.1 (2007): S64–S69. Web. 18 Jul. 2018.

APA

Li, X., Huang, K., Zhu, B., Liang, Z., Wei, L., & Luo, Y. (2007). Comparative physicochemical properties and structure of rice containing the sck+cryIAc genes and its nontransgenic counterpart.. Journal of Food Science, 73(1), S64–S69. doi:10.1111/j.1750-3841.2007.00605.x

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