|Table of Contents|

Effect of Different Processing on Transgenic Ingredients and Regulatory Elements of Soybean(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2011年01期
Page:
136-140
Research Field:
Publishing date:

Info

Title:
Effect of Different Processing on Transgenic Ingredients and Regulatory Elements of Soybean
Author(s):
WANG Lin1; 2; HAN Fei1; LI Ai-ke1; LIU Jian-xue2; WANG Ying-yao1
1. Academy of State Administration of Grain，Beijing 100037；
2. Institute of Food，Henan University of Science and Technology，Luoyang 471003，Henan, China
Keywords:
Soybean; Processing; Endogenous gene; Exogenous gene; Promoter; Terminator; PCR technology
PACS:
S565.1
DOI:
10.11861/j.issn.1000-9841.2011.01.0136
Abstract:
Based on generally modified soybeans as materials，used the qualitative research methods of PCR to study the effects to Lectin gene and exogenous gene of Cp4 epspsand promoter and terminator by crushing and sticky-heating and extrusion processing. Researches showed that endogenous gene degraded below to 407 bp through processing at 100℃ sticky-heating for 15 min. Exogenous gene degraded below to 408 bp after 100℃ sticky-heating for 15 min. Promoter and terminator turn to degrade by 100℃ sticky-heating for 3 min. The results also indicated that gene sections had no changes through mechanical disintegration and liquid nitrogen processings. While promoter and terminator showd no degrades through extrusion processing, on the contrary, endogenous gene degraded below to 836 bp and exogenous gene degraded below to 1 512 bp .

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Last Update: 2014-09-11