Abstract: The paper deals with the variations of grain quality of transgenic rice with sck gene. Compared with control, processing quality, gelatinization temperature of transgenic rice lines did not vary distinctly. Grain quality of transgenic D62 lines improved, showing grain length/grain width increasing, chalky grain rate and chalkiness area decreasing, gel consistency and protein content increasing. Grain quality of transgenic M81 lines decreased, and apparent quality, gel consistency and protein content decreased. C162S had not changed distinctly.