ISSN:
1438-2385
Keywords:
Soya protein concentrates
;
Meat products
;
Nested PCR
;
ELISA
;
Food authenticity
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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 lectinLe1 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).
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF01231072
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