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作 者 ：刘廷国;李斌; 谢笔钧

期 刊 ：作物学报 2006年 32卷 02期 页码：310-312

关键词：马铃薯淀粉；特性黏度；转基因；溶液行为；热特性；

Keywords:Potato starch, Instinct viscosity, Gene modified, Solution behavior, Thermal character,

摘 要 ：比较研究了转AGPase基因马铃薯淀粉与对照组在不同溶剂、不同金属离子溶液中的特性黏度，结果表明，其溶液行为随转基因与否而表现不同，分子量和分子结构显示出差异，热特性、晶体学特性也显然有别，提示马铃薯品质改良中非针对淀粉结构的转基因操作对淀粉结构造成的影响不可忽略。

Abstract:

The viscosities of potato starch in different solvents and different cation solutions were studied. The results showed that the solution behavior of starch was varied from each other with the different treatments. The starch molecular weight and the molecular structure were different, and the thermal character and crystalrime character were also different in the transgenic potato with AGPase. So it indicated that the gene modified treatment in the potato improvement, which do not aimed at the starch structure, will have obvious influence on the starch structure.

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