Detection of genetically modified soya and maize: Impact of heat processing
Detection of genetically modified soya and maize: Impact of heat processing
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DOI：
10.1016/j.foodchem.2009.04.028
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发表时间：
2009-12-01
期刊：
影响因子：
8.8
通讯作者：
Prakash, V.
中科院分区：
文献类型：
--
作者：
Vijayakumar, K. R.;Martin, Asha;Prakash, V.
加工食品的分析涉及许多复杂问题，这对基于DNA的检测方法的性能产生了负面影响。热处理方法，即高压灭菌和微波，模拟加工和制造，作为模型单元操作系统，用于研究其对转基因生物（GMOs）检测的影响。这项研究证实了高温和/或高压显著降低可检测DNA水平的前提。开发了PCR方法，并使其适用于靶向MON-810玉米和Roundup Ready（R）大豆中出现的性状、构建体和事件特异性基因序列的不同扩增子大小。DNA的完整性、回收率和PCR扩增子大小（
The analysis of processed foods entails a number of complications, which negatively affect the performance of DNA based detection methods. Heat-processing methods viz. autoclaving and micro-waving, that mimic processing and manufacturing, as model unit operation systems were used to study their effect on the detection of genetically modified organisms (GMOs). This study confirms the premise that high temperature and/or pressure significantly reduce the level of detectable DNA. PCR methods were developed and adapted to target varying amplicon sizes of the trait, construct and event specific gene sequences that occur in MON-810 maize and Roundup Ready (R) soybean. Integrity of DNA, recovery and PCR amplicon size (