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

Abstract:

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.

• Periodical: Advanced Materials Research (Volumes 343-344)
• Pages: 618-624
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.343-344.618
• Online since: September 2011
• Authors: Bang Ping Wang, Zhen Xing Li, Ravindra Pawar, Xiao Fei Wang, Hong Lin
• Keywords: Food Matrices, Gly m Bd 28K, PCR, Soybean Allergen

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