Quality and safety evaluation of genetically engineered rice with soybean glycinin: Analyses of the grain composition and digestibility of glycinin in transgenic rice
1999
Momma, K. (Kyoto Univ., Uji (Japan). Research Inst. for Food Science) | Hashimoto, W. | Ozawa, S. | Kawai, S. | Katsube, T. | Takaiwa, F. | Kito, M. | Utsumi, S. | Murata, K.
The composition of nutritionally and physiologically important molecules in transgenic rice with the soybean glycinin gene was determined and compared with that of a nontransgenic control. Except for the levels of protein, amino acids and moisture, no marked differences were found between the two kinds of rice. The protein content of the transgenic rice was about 20% higher than the control (control, 6.5g/100g; transgenic, 8.0g/100 g) with a concomitantly lower moisture content. This increased protein content mainly resulted from the increased glycinin expressed in the transgenic rice, and the protein was susceptible to gastric and intestinal digestion juices. In parallel with the increased protein content, some important amino acids lacking in quantity in normal rice were replenished
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