PCR-Based Detection of Traces of Potentially Allergenic Soybean (Glycine max) in Food Matrices

Abstract:

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As an important source of food ingredients, it is necessary for soybean detection in foods because it was reported as one of the “big 8” food allergens. In this report, a PCR-based method was developed enabling the detection of even small traces of potentially allergenic soybean traces in food products. Soybean-specific primer was designed based on Gly m Bd 28K, one of the major allergens in soybean. The assay was applied to a wide range of food matrices and the detection limit was 0.01% (100ppm) for spiked peanut and whole milk samples, while it was 0.001% (10ppm) for skim milk, wheat and mung bean samples. It seems enough for soybean allergen detection in food matrices according to the threshold of soybean.

Info:

Periodical:

Advanced Materials Research (Volumes 343-344)

Edited by:

David Wang

Pages:

618-624

DOI:

10.4028/www.scientific.net/AMR.343-344.618

Citation:

B. P. Wang et al., "PCR-Based Detection of Traces of Potentially Allergenic Soybean (Glycine max) in Food Matrices", Advanced Materials Research, Vols. 343-344, pp. 618-624, 2012

Online since:

September 2011

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Price:

$35.00

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