Specific detection of soybean residues in processed foods by the polymerase chain reaction

被引：15

作者：

Yamakawa, Hirohito

Akiyama, Hiroshi

Endo, Yumi

Miyatake, Kiyoko

Sakata, Kozue

Sakai, Shinobu

Moriyama, Tatsuya

Urisu, Atsuo

Maitani, Tamio

机构：

[1] Natl Inst Hlth Sci, Setagaya Ku, Tokyo 1588501, Japan

[2] Nisshin Seifun Grp Inc, Fujimino, Saitama 3568511, Japan

[3] Kinki Univ, Sch Agr, Nara 6318505, Japan

[4] Fujita Hlth Univ, Teaching Hosp 2, Nakagawa Ku, Nagoya, Aichi 4548509, Japan

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2007年 / 71卷 / 01期

关键词：

food allergy; soybean; Glycine max L; detection method; polymerase chain reaction (PCR);

D O I：

10.1271/bbb.60485

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

A sensitive qualitative detection method for soybeans in foods by using the polymerase chain reaction (PCR) was developed. For specific detection of soybeans with high specificity, the primer pair of Gym 81/Gym 82 was designed on the gene encoding the Glycine max repetitive sequence. The trace amount of soybeans in commercial food products could be qualitatively detected by this method.

引用

页码：269 / 272

页数：4

共 14 条

[1] A detection method for recombinant DNA from genetically modified potato (NewLeaf Y® potato) [J].