Quality of Rice Lines Transformed with Protox Gene of Bacillus subtilis

Characteristics related to grain quality and starch viscosity were investigated in three independent japonica transgenic rice lines expressing a Protox gene from Bacillus subtilis and compared to the control. In this study, we found that there were no significant differences between the transgenic lines and the control. All the transgenic lines were comparable in grain size, milling quality, appearance quality and physicochemical properties to the control that were derived from. The viscosity of the starch, breakdown values and setback value of the transgenic lines had similar to those of the control. In addition, textural properties of cooked rice were not different between the transgenic lines and the control. The morphological appearance, physicochemical composition of rice and properties of starch that determine the quality of rice and texture properties of cooked rice might provide useful information for transgenic rice to rice breeder.