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美国农业部农业研究局研究人员已成功地通过遗传工程提高了小麦籽粒里的面包制造蛋白的含量。经生物工程的小麦植株籽粒里累积高浓度的高分子量麦谷蛋白。这种蛋白对生产柔韧性强的面团(制造品质优良的面包)是非常关键的。初步结果表明,在一些温室生长的植株中,这类蛋白含量增加了50%以上,且这些工程植物在连续几个世代中仍保持有此特性。
Researchers at the Agricultural Research Service of the U.S. Department of Agriculture have succeeded in increasing the bread-making protein content of wheat grains through genetic engineering. Bioengineered wheat plants accumulate high concentrations of high molecular weight glutenin in their grains. This protein is crucial for the production of flexible dough (making good quality bread). Preliminary results indicate that the content of these proteins has increased by more than 50% in some greenhouse-grown plants and that these engineered plants retain this characteristic for several generations in succession.