Polymerase chain reaction for the detection of allergens: the case of soybean in processed meat products

Amaral, Joana S.; Soares, Sónia; Mafra, Isabel; Oliveira, Beatriz

http://hdl.handle.net/10198/4866

Use this identifier to reference this record.

Name:	Description:	Size:	Format:
Amaral_J_ acta 9EQA.pdf	artigo	193.32 KB	Adobe PDF	Download
Poster_Amaral_9EQA[1].pdf	poster	398.38 KB	Adobe PDF	Download

Send Feedback

Authors

Abstract(s)

In this work, a polymerase chain reaction (PCR) technique was used for soybean detection in processed meat products. The methodology was optimized using reference binary samples with different known percentages of pork meat and soybean protein, prepared in the laboratory. To evaluate the effect of thermal treatment, binary mixtures were submitted to thermal treatment at 121ºC for 5 min. The species-specific PCR targeting the lectin gene allowed the detection limit of 0.01 ng of soybean DNA in raw materials. The PCR method was successfully applied on 18 commercial Frankfurt sausages.

Keywords

Soybean Allergens Meat products PCR

URI

http://hdl.handle.net/10198/4866

Citation

Amaral, J.S.; Soares, S.; Mafra, I.; Oliveira, M.B.P.P (2009). Polymerase chain reaction for the detection of allergens: the case of soybean in processed meat products. In Actas do 9º Encontro de Química dos Alimentos. Angra do Heroísmo. CD-ROM.