Specific Detection of Soybean Residues in Processed Foods by the Polymerase Chain Reaction | Zendy

Hirohito YAMAKAWA | Zendy; Hiroshi Akiyama | Zendy; Yumi ENDO | Zendy; Kiyoko MIYATAKE | Zendy; Kozue Sakata | Zendy; Shinobu SAKAI | Zendy; Tatsuya Moriyama | Zendy; Atsuo Urisu | Zendy; Tamio Maitani | Zendy

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Specific Detection of Soybean Residues in Processed Foods by the Polymerase Chain Reaction

Author(s) -

Hirohito YAMAKAWA,

Hiroshi Akiyama,

Yumi ENDO,

Kiyoko MIYATAKE,

Kozue Sakata,

Shinobu SAKAI,

Tatsuya Moriyama,

Atsuo Urisu,

Tamio Maitani

Publication year - 2007

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.60485

Subject(s) - polymerase chain reaction , primer (cosmetics) , food science , chemistry , glycine , chromatography , gene , biology , microbiology and biotechnology , biochemistry , organic chemistry , amino acid

A sensitive qualitative detection method for soybeans in foods by using the polymerase chain reaction (PCR) was developed. For specific detection of soybeans with high specificity, the primer pair of Gym 81/Gym 82 was designed on the gene encoding the Glycine max repetitive sequence. The trace amount of soybeans in commercial food products could be qualitatively detected by this method.

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