| GM食品内外源基因在加工过程中的降解变化 |
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| 引用本文： | 陈颖,王媛,葛毅强.GM食品内外源基因在加工过程中的降解变化[J].食品与发酵工业,2005,31(8):66-69. |
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| 作者姓名： | 陈颖 王媛 葛毅强 |
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| 作者单位： | 1. 中国检验检疫科学研究院,北京,100025
2. 中国农业大学食品学院,北京,100083 |
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| 摘 要： | 转基因(genetically modified,GM)食品安全问题受到广泛关注,其内外源基因及其表达产物在深加工过程中变化规律的研究是其热点之一。文中阐述了转基因食品的安全性问题,评述了转基因食品DNA在加工过程中变化规律的研究进展,并提出了转基因食品内外源基因在加工过程中降解变化研究思路。
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| 关 键 词： | 转基因 加工 DNA降解 |
| 收稿时间： | 05 2 2005 12:00AM |
| 修稿时间： | 07 11 2005 12:00AM |
Degradation of Endogenous and Exogenous Genes of Genetically Modified Foods during Their Processings |
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| Chen Ying,Wang Yuan,Ge Yiqiang.Degradation of Endogenous and Exogenous Genes of Genetically Modified Foods during Their Processings[J].Food and Fermentation Industries,2005,31(8):66-69. |
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| Authors: | Chen Ying Wang Yuan Ge Yiqiang |
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| Abstract: | Today, efforts to address the series of questions pertaining to the safety of genetically modified (GM) foods has increased the need for studies and discussions on the changes of the genomic DNA and transferred exogenous genes in GM processed products. In this paper, the safety of GM food was introduced,the DNA degradation (especially transferred exogenous genes) during the processing of transgenic crops into food products was reviewed,and the future study was put forward. |
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| Keywords: | genetically modified processing DNA degradation |
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