Area of Molecular Biology and Biotechnology, Vigo, 36310 Pontevedra, Spain.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2010 Apr;27(4):426-32. doi: 10.1080/19440040903493777.
This work describes the development and validation of two PCR methods, end-point and real-time PCR, for the detection of soy protein in a wide rage of foodstuffs. These techniques are reliable and sensitive, allowing detection of trace amounts of soybean in processed products. TaqMan real-time PCR was the simpler and more rapid process, with a higher potential for automation and, therefore, currently the most suitable screening method. To verify correct operation of the proposed methodology, ELISA was used for quantitative determination of soy protein. In addition, 35 meat, fish and bakery processed products, which could potentially contain soy but was not declared on the label, were tested for the presence of soy DNA using the proposed methods. The methodologies will be valuable in issues regarding the presence of soy protein in processed products, especially in verifying labelling and security regulations to protect consumer's rights.
本研究描述了两种 PCR 方法（终点法和实时 PCR）的开发和验证，用于检测广泛食品中的大豆蛋白。这些技术可靠且灵敏，允许检测加工产品中的痕量大豆。TaqMan 实时 PCR 是更简单、更快速的过程，具有更高的自动化潜力，因此目前是最适合的筛选方法。为了验证所提出方法的正确操作，使用 ELISA 定量测定大豆蛋白。此外，还使用所提出的方法测试了 35 种可能含有大豆但标签上未声明的肉类、鱼类和烘焙加工产品中是否存在大豆 DNA。这些方法对于处理产品中大豆蛋白的存在问题非常有价值，特别是在验证标签和保护消费者权利的安全法规方面。
