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).
European Food Research and Technology – Springer Journals
Published: Jul 1, 1996
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