| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 604.7 KB | Adobe PDF |
Orientador(es)
Resumo(s)
The addition of soybean protein materials to meat products is a common practice in the food industry, being a potential hidden allergenic commodity. This study aimed at proposing a novel specific and highly sensitive real-time PCR system for the detection/quantification of soybean as an allergenic ingredient in processed meat products. The method achieved a limit of detection of 9.8 pg of soybean DNA (8.6 copies), with adequate real-time PCR performance parameters, regardless of the soybean material (concentrate or isolate) and after thermal treatments. A normalised approach was also proposed in the range of 0.001–10% (w/w) of soybean material in pork meat, which was successfully validated and applied to processed meat products. Soybean was identified in more than 40% of tested samples of cooked ham and mortadella in the range of 0.1–4% (w/w), 3 samples not complying with labelling regulations as a result of undeclared soybean
Descrição
Palavras-chave
Glycine max L. Allergen Meat products Real-time PCR Soybean quantification Soybean protein material
Contexto Educativo
Citação
Costa, J.; Amaral, J.S.; Grazina, Liliana; Oliveira, M.B.P.P.; Mafra, I. (2017). Matrix-normalised real-time PCR approach to quantify soybean as a potential food allergen as affected by thermal processing. Food Chemistry. ISSN 0308-8146. 221, p. 1843-1850