Please use this identifier to cite or link to this item: https://hdl.handle.net/10356/101428
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dc.contributor.authorWu, Honghongen
dc.contributor.authorZhang, Yuen
dc.contributor.authorZhu, Changqingen
dc.contributor.authorXiao, Xiaoen
dc.contributor.authorZhou, Xinghuen
dc.contributor.authorXu, Shengen
dc.contributor.authorShen, Wenbiaoen
dc.contributor.authorHuang, Mingen
dc.date.accessioned2014-01-22T03:31:05Zen
dc.date.accessioned2019-12-06T20:38:38Z-
dc.date.available2014-01-22T03:31:05Zen
dc.date.available2019-12-06T20:38:38Z-
dc.date.copyright2012-en
dc.date.issued2012en
dc.identifier.citationWu, H., Zhang, Y., Zhu, C., Xiao, X., Zhou, X., Xu, S., et al. (2012). Presence of CP4-EPSPS component in roundup ready soybean-derived food products. International journal of molecular sciences, 13(2), 1919-1932.en
dc.identifier.issn1422-0067en
dc.identifier.urihttps://hdl.handle.net/10356/101428-
dc.description.abstractWith the widespread use of Roundup Ready soya (event 40-3-2) (RRS), the traceability of transgenic components, especially protein residues, in different soya-related foodstuffs has become an important issue. In this report, transgenic components in commercial soya (including RRS) protein concentrates were firstly detected by using polymerase chain reaction (PCR) and western blot. The results illustrated the different degradation patterns of the cp4-epsps gene and corresponding protein in RRS-derived protein concentrates. Furthermore, western blot was applied to investigate the single factor of food processing and the matrix on the disintegration of CP4-EPSPS protein in RRS powder and soya-derived foodstuffs, and trace the degradation patterns during the food production chain. Our results suggested that the exogenous full length of CP4-EPSPS protein in RRS powder was distinctively sensitive to various heat treatments, including heat, microwave and autoclave (especially), and only one degradation fragment (23.4 kD) of CP4-EPSPS protein was apparently observed when autoclaving was applied. By tracing the protein degradation during RRS-related products, including tofu, tou-kan, and bean curd sheets, however, four degradation fragments (42.9, 38.2, 32.2 and 23.4 kD) were displayed, suggesting that both boiling and bittern adding procedures might have extensive effects on CP4-EPSPS protein degradation. Our results thus confirmed that the distinctive residues of the CP4-EPSPS component could be traced in RRS-related foodstuffs.en
dc.language.isoenen
dc.relation.ispartofseriesInternational journal of molecular sciencesen
dc.rights© 2012 The Authors (licensee MDPI). This paper was published in International Journal of Molecular Sciences and is made available as an electronic reprint (preprint) with permission of the authors. The paper can be found at the following official DOI: [http://dx.doi.org/10.3390/ijms13021919]. One print or electronic copy may be made for personal use only. Systematic or multiple reproduction, distribution to multiple locations via electronic or other means, duplication of any material in this paper for a fee or for commercial purposes, or modification of the content of the paper is prohibited and is subject to penalties under law.en
dc.subjectDRNTU::Science::Chemistryen
dc.titlePresence of CP4-EPSPS component in roundup ready soybean-derived food productsen
dc.typeJournal Articleen
dc.contributor.schoolSchool of Physical and Mathematical Sciencesen
dc.identifier.doi10.3390/ijms13021919en
dc.description.versionPublished versionen
dc.identifier.pmid22408431-
item.fulltextWith Fulltext-
item.grantfulltextopen-
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