Journal
FOOD CHEMISTRY
Volume 335, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127582
Keywords
Roundup Ready soybean (RRS); DNA degradation; GMO quantification; Real-time PCR; SPC preparation; SPI preparation
Funding
- National Natural Science Foundation of China, China [21676073, 21376064]
- Key Projects of Henan Natural Science Foundation [162300410046]
- 13th Five-year National Key Research and Development Plan, China [2018YFD0401100]
Ask authors/readers for more resources
Throughout the process of genetically modified product preparation, the variations in DNA mass and length distribution impact the transgenic content and quality of the products.
To improve genetically modified product labelling legislation and promote the development of genetically modified foods, the mass variations of genomic DNA and length distributions of DNA fragments in non-genetically and genetically modified soybean (Roundup Ready) and the variations in transgenic contents during soybean protein concentrate (SPC) and soybean protein isolate (SPI) preparation were monitored. The material masses throughout the process conformed to the law of mass conservation, and amounts of DNA recovered decreased with SPC and SPI preparation. The successive steps of ethanol extraction led to a decrease in the size distribution of the recovered DNA. For the LECTIN and CP4 EPSPS targets investigated, longer fragments (> 800 bp) were more affected than smaller fragments (< 200 bp), and both targets degraded slowly upon degradation into small fragments. DNA distribution and degradation thereby affected GMO quantification. After preparation procedures, the transgenic contents of SPC and SPI products were higher than that of raw soybean.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available