Detection of DNA during the refining of soybean oil |
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| Authors: | N Gryson F Ronsse K Messens M De Loose T Verleyen K Dewettinck |
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| Affiliation: | (1) Department of Biotechnology, Landscape Architecture and Agriculture, Centre for Applied Research and Services, Hogeschool Gent, 9000 Gent, Belgium;(2) Laboratorium of Food Technology, Chemistry and Microbiology, Department of Food Technology and Nutrition, Faculty of Agricultural and Applied Biological Sciences, Universiteit Gent, 9000 Gent, Belgium;(3) Department of Plant Genetics and Breeding, Centre for Agricultural Research, Ministerie van de Vlaamse Gemeenschap, 9090 Melle, Belgium;(4) Department of Organic Chemistry, Faculty of Agricultural and Applied Biological Sciences, Universiteit Gent, 9000 Gent, Belgium |
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| Abstract: | The isolation of DNA from foodstuffs is the first step in the detection of genetically modified organisms. Refining processes,
however, have an irrevocable influence on the quality and quantity of DNA and make detection in refined oil impossible. In
order to determine the most significant step in removing DNA from crude soybean oil, two refining processes were considered:
chemical refining and physical refining. Although conducted on a lab scale, quality parameters showed that the refining processes
were good simulations of the industrial refining. From samples drawn at various refining stages, DNA was extracted with a
protocol originally developed for the extraction of DNA from lecithin. The polymerase chain reaction results prove that the
protocol was sufficiently useful for extracting DNA from soybean oil. The amplified DNA revealed that degumming is the most
important step in removing DNA from crude soybean oil. After degumming, DNA was concentrated in the water fraction; no DNA
could be amplified in the oil fractions. During physical degumming, degradation of DNA was observed. |
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| Keywords: | Degumming DNA detection limit PCR refining soybean oil |
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