导入TRXS基因后,转基因大麦籽粒的硫氧还蛋白H活性明显提高;淀粉酶活性也明显提高,其中Α-淀粉酶活性在开花后30D提高了3倍以上,随着籽粒的发育,转基因对Α-淀粉酶活性影响作用减少,对Β-淀粉酶活性的影响有同样的趋势;转基因大麦种子发芽势明显提高。说明TRXS基因有望改善啤酒大麦的制麦特性和品质特性。 After introducing TRXS gene, the activity of thioredoxin H in transgenic barley grain was significantly increased; the amylase activity was also obviously increased, and the activity of A-amylase increased more than 3 folds 30D after flowering. With the development of grain, - The effect of amylase activity decreased, the same trend was observed in the activity of β-amylase; The germination potential of transgenic barley seeds was significantly increased. This indicated that the TRXS gene is expected to improve the barley characteristics and quality characteristics of beer barley.