Quantitative and qualitative methods based on PCR have been developed for genetically modified organisms (GMO). Interlaboratory studies were previously conducted for GMO quantitative methods; in this study, an interlaboratory study was conducted for a qualitative method for a GM soybean, Roundup Ready soy (RR soy), with primer pairs designed for the quantitative method of RR soy studied previously. Fourteen laboratories in Japan participated. Each participant extracted DNA from 1.0 g each of the soy samples containing 0, 0.05, and 0.10% of RR soy, and performed PCR with primer pairs for an internal control gene (Le1) and RR soy followed by agarose gel electrophoresis. The PCR product amplified in this PCR system for Le1 was detected from all samples. The sensitivity, specificity, and false-negative and false-positive rates of the method were obtained from the results of RR soy detection. False-negative rates at the level of 0.05 and 0.10% of the RR soy samples were 6.0 and 2.3%, respectively, revealing that the LOD of the method was somewhat below 0.10%. The current study demonstrated that the qualitative method would be practical for monitoring the labeling system of GM soy in kernel lots.
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Allergy
December 2024
Department of Dermatology and Venereology, Medical University of Graz, Graz, Austria.
Dent Res J (Isfahan)
November 2024
Department of Orthodontics, Faculty of Dentistry, Tehran Azad University of Medical Sciences, Tehran, Iran.
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School of Food and Biological Engineering, Key Laboratory of Modern Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China. Electronic address:
Plant protein-stabilized Pickering nanoemulsions show potential as plant-based milk substitutes; however, their stability is challenged by mechanical stress during transportation and oxidative deterioration during storage. Herein, soybean isolate protein-curcumin composite nanoparticle (SPI-Cur-NPs)-stabilized Pickering nanoemulsions were converted into microcapsule powders via spray-drying with maltodextrin (MD), trehalose anhydrous (TA), and inulin (IN) as wall materials. Robust intermolecular hydrogen bonds and an amorphous structure were formed using composite wall materials, reducing microcapsule surface fissures while improving encapsulation rate (92.
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Yunnan Key Laboratory of Wood Adhesives and Glue Products, Southwest Forestry University, Kunming 650224, PR China; College of Materials and Chemical Engineering, Southwest Forestry University, Kunming 650224, PR China. Electronic address:
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December 2024
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address:
In this study, a novel acid-induced heat-set soy protein hydrolysate (SPH) gel was successfully developed. The effects of protein (7 and 8 wt%) and glucono-δ-lactone (GDL, 4, 6, 8, and 10 wt%) concentrations on its aggregation and gelation behaviors were investigated by evaluating the structural, rheological, textural, and physical properties of the SPH gel. The structural properties revealed that GDL promoted the formation of SPH aggregates and gels, primarily via disulfide bonds and hydrophobic interactions, which were closely related to the unfolding of the protein structure, exposed hydrophobic groups, decreased protein solubility, and increased particle size and turbidity during the heating process.
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