【摘要】 综述了近 10年来采用基因工程技术改良作物蛋白质、糖类、脂类营养成分研究的最新发展 ,尤其对作物蛋白质含量及氨基酸组分改良方面进行了详细描述 ;并简要介绍了基因工程食品可能存在的不安全性问题及解决的办法更多还原

【Abstract】 This paper summarizes the studies on improving crop nutritional quality including protein, saccharide and lipid through gene engineering in recent 10 years. Special emphasis is laid upon the improvement of protein contains and amino acid components. The food safety caused probably by gene engineering and some ways to solve the problem are introduced briefly.更多还原