Espiñeira Montserrat, Santaclara Francisco J
ANFACO-CECOPESCA, Carretera Colegio Universitario, NO 16, 36310, Vigo, Spain.
Methods Mol Biol. 2017;1620:173-181. doi: 10.1007/978-1-4939-7060-5_12.
Soy is used as an additive in the manufacturing of diverse products, because of their ability of emulsification, water and fat absorption, contributing to the consistency of food products. Moreover, soy is recognized as a potential allergen, so its presence should be indicated in all the food products.These issues highlight the need for techniques that allow the detection of soy in foods. This work describes a real-time PCR method for the detection of soy in a wide range of foodstuffs. The main features of this technique are its reliability and sensitivity, allowing the detection of trace amounts of soybean in processed products. TaqMan real-time PCR is one of the simplest and fastest molecular biology techniques, with a high potential for automation. Therefore, it is one of the techniques most used for screening a variety of substances.The methodology herein described is of great value in issues regarding the presence of soy protein in processed products, especially in verifying labeling and security regulations to protect consumer's rights.
大豆因其具有乳化、吸水和吸脂能力，有助于食品的稠度，而被用作多种产品制造中的添加剂。此外，大豆被认为是一种潜在的过敏原，因此其存在应在所有食品中予以标明。这些问题凸显了对能够检测食品中大豆的技术的需求。本文描述了一种用于检测多种食品中大豆的实时聚合酶链反应（PCR）方法。该技术的主要特点是其可靠性和灵敏度，能够检测加工产品中的微量大豆。TaqMan实时PCR是最简单、最快的分子生物学技术之一，具有很高的自动化潜力。因此，它是用于筛查各种物质的最常用技术之一。本文所述方法在加工产品中大豆蛋白存在的相关问题上具有重要价值，特别是在核实标签和安全法规以保护消费者权益方面。
