http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104099331-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01H5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N15-82 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N15-113 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-21 |
| filingDate | 2013-04-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104099331-B |
| titleOfInvention | Method for increasing germination rate of stored wheat and white degree of flour through endosperm specific silencing of expression of wheat lipoxygenase gene |
| abstract | The invention discloses a method for increasing a germination rate of stored wheat and a white degree of flour through endosperm specific silencing of expression of a wheat lipoxygenase gene. The method can reduce an activity of lipoxygenase (LOX) in wheat endosperm by specifically inhibiting the expression of the lipoxygenase gene in the wheat endosperm through an RNA interference (RANi) technology. An obtained LOX-RNAi wheat strain high-generation material (T6) is stable in a copy number of transgenosis. The expression of the LOX gene in the endosperm is significantly reduced and the activity of the LOX is significantly reduced. A field experiment proves that important growth indexes of the LOX-RNAi wheat strain, compared with the important growth indexes of a wild strain (Longchun 23), are free of any significant change. A germination experiment is carried out to seeds stored for 30 days after being harvested and proves that the germination rate of three transgenic strains is free from being obviously different from the germination rate of the wild strain. A flour-milling experiment proves that of the flour produced from the transgenic strain, compared with the white degree of the flour produced from the wild strain, is significantly improved. The germination rate of the wild strain, compared with the germination rate of the transgenic strain, is significantly reduced after an artificial aging process, and meanwhile the flour produced from the wild strain, compared with the white degree of the flour produced from the transgenic strain, is significantly reduced. |
| priorityDate | 2013-04-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 110.