Soy is commonly added to various foods because of its quality and
health benefits. However, it is also the most commonly cultivated genetically
modified (GM) crop. Hence, detection of GM soy in food preparations is an
important goal of food science research. Although DNA is relatively stable
during processing, and polymerase chain reaction (PCR) can be used to analyze
processed food products, the processing factor-induced DNA degradation limits
these methods. We evaluated the effect of different baking temperatures on the
detection of GM soy in cookies by preparing cookies containing various amounts
of GM soy and baking them at different temperatures and for different times.
The effect of heat on the DNA quality was inspected by detecting the
cauliflower mosaic virus 35S promoter and species-specific lectin sequences. As
conclusion, the heating process affects the sensitivity of the PCR screening of
GM organisms significantly, and the detection limit is elevated.
Journal Section | Articles |
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Authors | |
Publication Date | June 2, 2016 |
Submission Date | March 16, 2016 |
Published in Issue | Year 2016 |
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