コムギグルテニン遺伝子Glu-1Dx5を導入したイネ玄米全粒粉の製パン特性

日本作物学会紀事

吉田 智彦²  氏家 綾子²  和田 義春²  Nono Carsono¹ 

[1] Padjadjaran大学;宇都宮大学農学部

关键词: Bread making quality;    製パン特性;    Rice flour;    米粉;    Transgenic rice;    遺伝子導入イネ;    Wheat Glu-1Dx5 gene;    コムギグルテニン遺伝子;   

DOI  :  10.1626/jcs.79.26

学科分类：农业科学（综合）

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

We examined the bread-making quality of whole grain flour of rice cultivar Fatmawati with wheat glutenin gene Glu-1Dx5 transferred. Bread made from wheat glutenin gene transferred rice flour was equivalent to that from the flour of wheat cultivar Norin 61 and from Koshihikari rice flour mixed with gluten. No obvious difference was seen by griadin addition to the gene transferred rice flour. These results suggested that the bread-making quality of rice flour could be improved by transfer of the wheat glutenin gene Glu-1Dx5.

【 授权许可】

Unknown