Abstract: Quantitative PCR was used to study the effect of dry heating on the Lectin gene, Cp4 epsps gene, promoter and terminator in generally modified soybeans. After 3 min of dry heating at 130 ℃, the Lectin gene was degraded to less than 407 bp. Heating at 120 ℃ for 9 min caused the Cp4 epsps gene to degrade to less than 408 bp. Dry heating had no impact on the length of the promoter, while 9 min heating at 130 ℃ caused the 125 bp fragment of the Nos terminator to degrade. Thus, this study indicated that different dry heating temperature and time have different effects on degradation of the transgenic ingredients and non-target genes components of generally modified soybean.

Key words: dry-heating process, endogenous gene, exogenous gene, promoter, terminator