Abstract: Starch characteristics and key nutritional compositions in transgenic rice with  bar  gene were compared with its original parent. It was found that peak viscosity, hot paste viscosity and cool paste viscosity of RVA profile between trans genic rice and its parent were significantly different at 1% level, respectively, but apparent amylose content, gel consistence and breakdown viscosity, setback viscosity of RVA profile were similar, and no significant differences existed in contents of crude protein, crude fat, total ash, amino acids and mineral compositions. It was suggested that no notable changes in grain quality traits had been caused by intergation of T DNA in transgenic rice genome.

Key words: transgenic rice, herbicide resistant, physical chemical property, starch viscosity, nutritional component

摘要： 对转抗除草剂基因水稻与原亲本稻米的理化特性和关键性营养成分进行了比较，发现在最高粘度、热浆粘度和冷胶粘度等RVA谱特征值上两者有显著差异，但在表观直链淀粉含量、胶稠度和淀粉粘滞特性的崩解值和消减值等淀粉食用品质方面基本相同；在粗蛋白、粗脂肪、总灰分、氨基酸和矿物质等关键性营养成分上不存在显著差异。表明在水稻遗传转化操作过程中，T-DNA插入并未显著改变原亲本的上述品质性状。

关键词: 转基因水稻, 抗除草剂, 理化特性, 淀粉粘滞性