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Detection of genetically modified soya and maize: Impact of heat processing

Vijayakumar, K. R. and Martin, Asha and Gowda, Lalitha R. and Prakash, V. (2009) Detection of genetically modified soya and maize: Impact of heat processing. Food Chemistry, 117. pp. 514-521. ISSN 0308-8146

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Official URL: http://www.sciencedirect.com/science/article/B6T6R...


The analysis of processed foods entails a number of complications, which negatively affect the performance of DNA based detection methods. Heat-processing methods viz. autoclaving and micro-waving, that mimic processing and manufacturing, as model unit operation systems were used to study their effect on the detection of genetically modified organisms (GMOs). This study confirms the premise that high temperature and/or pressure significantly reduce the level of detectable DNA. PCR methods were developed and adapted to target varying amplicon sizes of the trait, construct and event specific gene sequences that occur in MON-810 maize and Roundup Ready soybean. Integrity of DNA, recovery and PCR amplicon size (<200bp) are major factors that direct the successful detection of GMOs in processed foods. The model systems used provide a platform to devise better strategies in developing detection protocols, especially for processed foods containing GMOs.

Item Type: Article
Uncontrolled Keywords: Amplicon size DNA degradation Food processing Genetically modified organisms Polymerase chain reaction
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 04 Analytical Chemistry
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Food Safety Analytical Quality Control Lab
Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Jun 2009 07:22
Last Modified: 04 Dec 2017 08:30
URI: http://ir.cftri.com/id/eprint/9082

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