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Persistence of transgenic genes and proteins during soybean food processing

Paper ID Volume ID Publish Year Pages File Format Full-Text
19686 43118 2015 5 PDF Available
Title
Persistence of transgenic genes and proteins during soybean food processing
Abstract

The soybean is a typical legume which is used to elaborate several foods around the world. Ten imported soybean seed samples were collected and planted to identify possible genetic modifications. DNA was isolated from 20 days old seedlings. After that, PCR was carried out using the 35S, RR and cry1AB/1AS primer pairs. Nine soybean samples were identified as genetically modified. These soybeans were used to prepare six different soybean foods. During food processing, critical steps were identified; such as drastic changes in temperature and pH. A sample was taken from these critical points and from the final product for DNA extraction and PCR amplification. In most of the samples the presence of the CaMV 35S promoter and the gene cry1A was identified. In addition, presence of transgenic proteins was evaluated using ELISA-DAS assay. Presence of CP4 EPSPS proteins was detected in most of the studied soybean food samples except in yogurt and tofu. No cry1AB/1AC proteins were identified in any of the samples tested.

Keywords
Soybean foods; cry1A; epsps; CAMV 35S promoter; Protein; DNA
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Persistence of transgenic genes and proteins during soybean food processing
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Bioscience - Volume 11, 1 September 2015, Pages 43–47
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us