The combination of quantitative PCR and western blot detecting CP4-EPSPS component in Roundup Ready soy plant tissues and commercial soy-related foodstuffs

With the widespread use of Roundup Ready soy (event 40-3-2) (RRS), the comprehensive detection of genetically modified component in foodstuffs is of significant interest, but few protein-based approaches have been found useful in processed foods. In this report, the combination of quantitative PCR (qPCR) and western blot was used to detect cp4-epsps gene and its protein product in different RRS plant tissues and commercial soy-containing foodstuffs. The foods included those of plant origin produced by different processing procedures and also some products containing both meat and plant protein concentrates. The validity of the 2 methods was confirmed first. We also showed that the CP4-EPSPS protein existed in different RRS plant tissues. In certain cases, the results from the western blot and the qPCR were not consistent. To be specific, at least 2 degraded fragments of CP4-EPSPS protein (35.5 and 24.6 kDa) were observed. For dried bean curd crust and deep-fried bean curd, a degraded protein fragment with the size of 24.6 kDa appeared, while cp4-epsps gene could not be traced by qPCR. In contrast, we found a signal of cp4-epsps DNA in 3 foodstuffs, including soy-containing ham cutlet product, meat ball, and sausage by qPCR, while CP4-EPSPS protein could not be detected by western blot in such samples. Our study therefore concluded that the combination of DNA- and protein-based methods would compensate each other, thus resulting in a more comprehensive detection from nucleic acid and protein levels. PrACTICAL APPLICATION: The combination of quantitative PCR (qPCR) and western blot was used to detect cp4-epsps gene and its protein product in different Roundup Ready soy (event 40-3-2) plant tissues and commercial soy-containing foodstuffs. The foods included those of plant origin produced by different processing procedures and also some products containing a combination of both meat and plant protein concentrates. This study indicated that the combination of DNA- and protein-based methods would supplement each other for genetically modified detection from nucleic acid and protein levels. Accordingly, qPCR and western blot could be used in CP4-EPSPS detection in a wide variety of soy-related foodstuffs.     

Evaluation of 0.1% Ammonium Hydroxide to Replace Sodium Tripolyphosphate in Fresh Meat Injection Brines

ABSTRACT:  Paired USDA Select beef strip loins ( n  = 10), aged 2 d, were injected with either an alkaline-based (3.6% sodium chloride, 1% Herbalox seasoning, adjusted to pH 10 with ammonium hydroxide [approximately 0.1%, FFC grade]) or a phosphate-based (3.6% sodium chloride, 1% Herbalox seasoning, 4.5% sodium tripolyphosphate) brine. Steaks were evaluated for 19 d. Overall, phosphate-injected steaks performed better than alkaline-injected steaks with respect to cook yield, water holding capacity, lipid oxidation, color stability, tenderness, and juiciness. Phosphate-injected steaks also had less purge than alkaline-injected steaks, as confirmed by composition analysis. Phosphate-injected steaks were higher in moisture and ash content, and were nearly 2% lower in protein content. Alkaline-injected steaks had significantly lower aerobic (approximately 1 log lower) and anaerobic (approximately 2 log lower) plate counts. Final meat pH probably contributed to the differences observed between treatments. The final pH of phosphate-injected steak was 5.99 while that of alkaline-injected steak was 5.73. Further research should be conducted to determine the concentration of ammonium hydroxide needed in the alkaline-based brine to increase the final meat pH to similar levels found in the phosphate-injected steaks.     

医用镁合金表面磷化处理及生物腐蚀性能

采用回归正交试验,确定了适用于挤压态Mg- Mn- Zn合金的磷酸钙盐化学转化膜的工艺条件.扫描电镜观察及能谱分析结果表明,该转化膜主要由板条状晶体组成,主要含有O、P、Ca和Zn元素.由X-射线衍射分析可知,其相组成为具有良好生物相容性的CaHPO4·2H2O.电化学测试结果表明,转化膜可以提高基体合金在模拟体液中的耐腐蚀性能.     

新型有机絮凝剂的合成及其应用

介绍了采用正交设计的方法，以魔芋精粉和磷酸盐为主要原料合成新型有机絮凝剂魔芋葡甘聚糖磷酸酯的配方及条件。同时进行了絮凝效果应用研究。     

营养素对苹果酒中结合SO2影响的研究

研究SO2在果酒酿制中的变化规律以及如何降低果酒中的SO2使用量是果酒食品安全的重要课题。本文利用单因素试验和二次通用旋转组合设计研究了磷酸氢二铵、硫酸铵、硫胺素等外加营养素对苹果酒酒精发酵结束后结合SO2量的影响。结果表明，磷酸氢二铵、硫酸铵、硫胺素的添加能够在不同程度上降低酒精发酵结束后结合SO2的量；酒精发酵结束后结合SO2(Y1)的量与磷酸氢二铵(x1)、硫酸铵(x2)的添加量关系显著，回归方程为Y1=67．22-3．075X1^2 5．48X1X2-4．685X1～3．676X2^2，相关系数为0．7543。     

SP复合型合成加脂剂的研究与应用

植物油与氨基醇在催化剂、在偏低于正常反应温度下进行酰胺化反应,以Ｐ２Ｏ３为磷酸化剂制成混合磷酸酯。     

小麦氧化磷酸酯淀粉在火腿肠与香肠中的应用

着重研究了不同取代度（DS）的小麦氧化磷酸酯淀粉在火腿肠和香肠中的最佳添加量,从而使产品具有较好的品质。结果表明：在火腿肠中添加DS为0．15的氧化磷酸酯淀粉质量分数8％时,火腿肠具有恰当的硬度和咀嚼性,较好的弹性、粘聚性和胶着性,其品质最佳;在熏煮香肠中添加DS为0．15的氧化磷酸酯淀粉质量分数5％时,香肠具有恰当的...     

改性鱼油磷酸酯加脂剂的合成及应用

鱼油与乙醇胺在 110℃下 ,进行酰胺化反应 5 h,得到改性鱼油 ,然后在 70 - 80℃下 ,以 P2 O5为磷酸化试剂反应 4 h,使磷酸化改性鱼油中的磷酸单酯 (MAP)含量达 6 0 %以上 ,再中和至 p H为 6 .5 - 7.5 ,最后复配成加脂剂。经该加脂剂加脂后 ,革身柔软、不油腻、弹性好。     

铁矾渣酸浸液磷酸除铁副产磷酸铁性能研究

针对本研究团队提出的"铁矾渣活化焙烧-稀酸酸浸-酸浸液磷酸除铁-除铁后液提In和Zn"新工艺,本文重点研究磷酸除铁滤渣物性及热分析动力学。通过XRD、IR、TG-DSC等对磷酸除铁滤渣的组成和物相进行分析表征。结果表明,磷酸除铁滤渣为FePO_4·2H_2O,滤渣平均直径12.6μm。采用FWO、KAS两种等转化率法求得滤渣磷酸铁水合物脱水反应的活化能为47.28～52.88kJ/mol。     

粘接剂对热化学反应陶瓷涂层结构与性能的影响

采用相同的陶瓷骨料(SiO2+ Al)、添加剂(MgO+ CrO3)和固化工艺,分别以磷酸铝和水玻璃为粘接剂,在Q235钢上制备陶瓷涂层,对其相成分、微观形貌、热震性能以及耐蚀性能进行了分析测试,讨论了粘接剂对涂层耐蚀性的影响.结果表明,尽管以磷酸铝为粘接剂的陶瓷涂层在固化过程中产生少量孔隙,但仍具有比以水玻璃为粘接剂的陶瓷涂层更优异的抗热震性能以及耐酸、碱、盐腐蚀性能.