Polymerase chain reaction (PCR) in the quality and safety assurance of food: Detection of soya in processed meat products

Polymerase chain reaction (PCR) in the quality and safety assurance of food: Detection of soya in... 217 203 203 4 4 Rolf Meyer Florence Chardonnens Philipp Hübner Jürg Lüthy Nestlé Research Center, Nestec P.O. Box 44 CH-1000 Lausanne 26 Switzerland Department of Food Chemistry, Institute of Biochemistry University of Berne CH-3012 Berne Switzerland Migros Meat Laboratory Federation of Migros Cooperatives CH-1784 Courtepin Switzerland Abstract A new method for the specific and sensitive detection of soya ( Glycine max ) in processed meat products has been developed using polymerase chain reaction (PCR) technology. The presence of soya deoxyribonucleic acid (DNA) from several soya protein concentrates was determined with two pairs of specific oligonucleotides yielding a 414-bp (bp=base pair) fragment and an internal 118-bp fragment amplified from the soya lectin Le 1 gene. The test detected DNA from textured soya protein concentrates in meat products at a level of 1% and was confirmed by a commercially available enzyme-linked immunosorbent assay (ELISA). http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png European Food Research and Technology Springer Journals

Polymerase chain reaction (PCR) in the quality and safety assurance of food: Detection of soya in processed meat products

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Publisher
Springer Journals
Copyright
Copyright © 1996 by Springer-Verlag
Subject
Chemistry; Analytical Chemistry; Biotechnology; Food Science; Agriculture; Forestry
ISSN
1438-2377
eISSN
1438-2385
D.O.I.
10.1007/BF01231072
Publisher site
See Article on Publisher Site

Abstract

217 203 203 4 4 Rolf Meyer Florence Chardonnens Philipp Hübner Jürg Lüthy Nestlé Research Center, Nestec P.O. Box 44 CH-1000 Lausanne 26 Switzerland Department of Food Chemistry, Institute of Biochemistry University of Berne CH-3012 Berne Switzerland Migros Meat Laboratory Federation of Migros Cooperatives CH-1784 Courtepin Switzerland Abstract A new method for the specific and sensitive detection of soya ( Glycine max ) in processed meat products has been developed using polymerase chain reaction (PCR) technology. The presence of soya deoxyribonucleic acid (DNA) from several soya protein concentrates was determined with two pairs of specific oligonucleotides yielding a 414-bp (bp=base pair) fragment and an internal 118-bp fragment amplified from the soya lectin Le 1 gene. The test detected DNA from textured soya protein concentrates in meat products at a level of 1% and was confirmed by a commercially available enzyme-linked immunosorbent assay (ELISA).

Journal

European Food Research and TechnologySpringer Journals

Published: Jul 1, 1996

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