Soy quantification in food products by real-time polymerase chain reaction

The aim of this assay was to quantify soy in soy containing products using real-time polymerase chain reaction (realtime PCR) as an indirect method for soy allergen presence detection. According to the aim of this assay we have analyzed wheat flour samples artificially contaminated by defatted soybe...

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Bibliographic Details
Published inPotravinárstvo (Slovak Republic) Vol. 3; no. 1
Main Authors Bošiak , M., Slovak Univ. of Agriculture in Nitra (Slovak Republic), Židek , R., Slovak Univ. of Agriculture in Nitra (Slovak Republic). Faculty of Biotechnology and Food Science, Golian, J., Slovak Univ. of Agriculture in Nitra (Slovak Republic). Faculty of Biotechnology and Food Science
Format Journal Article
LanguageSlovak
Published 2009
Subjects
ALERGENOS
ALERGIA ALIMENTARIA
ALLERGENE
ALLERGENS
ALLERGIE ALIMENTAIRE
FOOD ALLERGIES
http://www.fao.org/aos/agrovoc#c_14477
http://www.fao.org/aos/agrovoc#c_273
http://www.fao.org/aos/agrovoc#c_3013
http://www.fao.org/aos/agrovoc#c_34079
PCR
SOJA
SOYBEANS
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Summary:The aim of this assay was to quantify soy in soy containing products using real-time polymerase chain reaction (realtime PCR) as an indirect method for soy allergen presence detection. According to the aim of this assay we have analyzed wheat flour samples artificially contaminated by defatted soybean powder. Results show that selected primers based on lectin gene region are able to quantify soy presence only in range between 12.5 % and 1,56 %. Presence of soy contamination under 1,56 % is undetectable because of primer set nonspecific reaction.
Bibliography:AI20090259
Q04
ISSN:1338-0230