Digestive Stability of Protein in Transgenic Rice Expressing Lysine-rich Fusion Protein Gene

doi:10.7506/spkx1002-6630-201307017

Abstract

Abstract: Lysine-rich rice was a transgenic rice produced by inserting lysine-rich fusion protein gene into rice seeds. According to the standard of the People’s Republic of China, the in vitro digestibility of the protein extracted from transgenic rice seeds was investigated in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF). Results showed that total protein was completely digested at 5 g/L within 2 min in SGF and at 2 g/L from 15 s to 2 min in SIF, respectively. When the total protein concentration was increased to a 5-fold level (25 g/L and 10 g/L in SGF and SIF, respectively) of the standard concentrations, total protein was rapidly degraded in SIF but was hard to digest in SGF because some indigestible protein fragments were still detected after 60 min incubation. However, these indigestible protein fragments could be completely digested by SGF after treatment with SIF for 5 min. These results suggested that the proteins in transgenic GL gene rice revealed no digestive stability in SGF/SIF.

Key words: transgenic GL gene rice, total protein, simulated gastric/intestinal fluid, digestive stability

CLC Number:

TS201.6

ZHAO Xiang-xiang1，HU Xiao-lan1，LU Chang-li1，JI Li-lian1，LIU Qiao-quan2，TANG Tang1，LIU Fu-xia1. Digestive Stability of Protein in Transgenic Rice Expressing Lysine-rich Fusion Protein Gene[J]. FOOD SCIENCE, 2013, 34(7): 76-81.

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