Differences in quality and quantity of transgenic component in Roundup Ready soybean during bean curd preparation
2007
Chen, Y. | Wang, Z. | Ge, Y. | Wang, Y.
Using 2.5% (w/w) transgenic Roundup Ready soybean as raw material, the effects of critical processing procedures on the fragment sizes of endogenous gene lectin and transgenic gene epsps and the quantity of transgenic component during bean curd preparation were analysed. The results showed that the different processing procedures differed in their impact on the degradation of endogenous and transgenic genes and that the transgenic content of the intermediate products and final product was consequently changed. Physical mechanical action such as jordaning caused both endogenous and transgenic genes to degrade but had more effect on the latter. The jordaning process degraded the DNA of endogenous gene from 1883 to 836 bp and that of transgenic gene from 1512 to 408 bp. The adding CaSO(4) process, predominantly a chemical reaction, had less influence on the transgenic gene than on the endogenous gene, the latter being degraded from 836 to 407 bp. The extrusion moulding process resulted in a significant degradation of DNA in transgenic gene from 408 to 190 bp but had no obvious effect on the endogenous gene. After the critical processing procedures of jordaning, syruping, adding CaSO(4) and extrusion moulding during bean curd preparation the transgenic content of the intermediate products and final product was 1.656, 0.435, 1.150 and 0.797% respectively.
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