食品科学 ›› 2005, Vol. 26 ›› Issue (11): 55-58.
唐茂芝, 黄昆仑, 唐小革, 周可, 罗云波
TANG Mao-Zhi, HUANG Kun-Lun, TANG Xiao-Ge, ZHOU Ke, LUO Yun-Bo
摘要: Compositional analyses including protein, oil, fiber, moisture mineral content were performed on the cottonseed to assess the effects on compositional components change after introducing Bacillus thuringiensis gene.T her esultsd emonstrated thatt he transgenicc ottonseedw asc omparablet o then ontransgenicc ottonseedw ithint he establishedr angesf orc ommercialc otton varieties. Anti-nutrients were also measured and comparisons again showed no material difference with respect to the control. The results of numerous analytical assay of the compositions demonstrated that the transgenic cottonseed was compositionally equivalent to the conventional one.