摘要
直链淀粉含量是评价稻米品质的一个十分重要的指标 ,稻米品质改良的重点是稻米淀粉品质的遗传改良。笔者概述了影响淀粉品质的关键酶、控制稻米淀粉品质的重要基因及其分子生物学研究进展 ,介绍生物技术改良稻米淀粉品质的途径及近年取得的进展 。
Amylose content is an important criterion to evaluate the rice quality,and genetic improvement of starch quality is the key to improve the rice quality In this paper,progress in molecular biology of the key enzymes and genes controlling rice starch quality is outlined The ways and advances of improvement of rice starch quality by biotechnology are introduced Meanwhile,the problems and strategy of this aspect are discussed
出处
《中国农学通报》
CSCD
2002年第3期61-64,119,共5页
Chinese Agricultural Science Bulletin
