Fate of Maize DNA During Steeping, Wet-Milling, and Processing
Fate of Maize DNA During Steeping, Wet-Milling, and Processing
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DOI：
10.1094/cchem.1999.76.3.371
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发表时间：
1999-05
期刊：
影响因子：
2.4
通讯作者：
M. Gawienowski;S. Eckhoff;Ping Yang;P. John Rayapati;T. Binder;D. P. Briskin
中科院分区：
文献类型：
--
作者：
M. Gawienowski;S. Eckhoff;Ping Yang;P. John Rayapati;T. Binder;D. P. Briskin
摘要：采用一种敏感的聚合酶链反应（pcr）检测系统，研究了玉米浸泡、湿磨和后续加工过程中DNA的命运。该系统利用对植物核和叶绿体编码基因产生的引物特异性扩增玉米DNA序列。PCR方法有助于食品中DNA含量的分析，这是转基因生物应用中的一个重要问题。在传统的实验室湿磨逆流浸泡系统中，在整个过程中都可以检测到玉米籽粒中的DNA，但在浸泡水中没有发现DNA。湿磨后，在淀粉、胚芽、粗纤维和湿面筋组分中检测到DNA，而在细纤维组分中未检测到DNA。当在135°C下加热干燥2小时时，DNA在湿磨面胶部分和水合果仁中被降解到无法检测的水平。在饲料颗粒、淀粉、葡萄糖、山梨醇或高果糖玉米糖浆中未检测到DNA，这些玉米糖浆由工业湿磨…
ABSTRACT The fate of DNA during steeping, wet-milling, and subsequent processing of maize was examined using a sensitive polymerase chain reaction (PCR-based) detection system. The system used specific amplification of maize DNA sequences by primers generated toward plant nuclear- and chloroplast-encoded genes. The PCR method facilitated analysis of DNA content in food products, which is an important issue in use of genetically modified organisms. In a conventional laboratory wet-milling countercurrent steep system, DNA was detected in maize kernels throughout the process but was not found in steepwater. After kernels were wet-milled, DNA was detected in the starch, germ, coarse fiber, and wet gluten fractions but not in the fine fiber fraction. When dried by heating at 135°C for 2 hr, DNA was degraded to undetectable levels in the wet-milled gluten fraction and hydrated kernels. DNA was not detected in feed pellets, starch, dextrose, sorbitol, or high-fructose maize syrup made from industrial wet-milled ...