DNA Degradation of Genetically Modified Soybean during Processing

doi:10.7506/spkx1002-6630-201013071

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (13): 312-315.doi: 10.7506/spkx1002-6630-201013071

• Analysis & Detection • Previous Articles Next Articles

DNA Degradation of Genetically Modified Soybean during Processing

YE Ke-ping1，ZHOU Guang-hong1,*，XU Xing-lian1，ZHU Chang-qing1,2

1. Key Laboratory of Meat Products Processing and Quality Control, Ministry of Education, Nanjing Agricultural University,
Nanjing 210095, China；2. Jiangsu Entry-Exit Inspection and Quarantine Bureau, Nanjing 210001, China

Received:2009-11-16 Revised:2010-03-24 Online:2010-07-01 Published:2010-12-29
Contact: ZHOU Guang-hong1,*， E-mail:ghzhou@njau.edu.cn

Abstract

Abstract:

Genetically modified soybean and its products were in Chinese markets; however, the safety of these products is still being debated. In this paper, current research progress in degradation of DNA derived from genetically modified soybean during its processing has been discussed. This investigation will provide effective and scientific references for the traceability and monitoring of genetically modified soybean in food chains.

Key words: genetically modified soybean, processing, DNA degradation, food safety

CLC Number:

YE Ke-ping1，ZHOU Guang-hong1,*，XU Xing-lian1，ZHU Chang-qing1,2. DNA Degradation of Genetically Modified Soybean during Processing[J]. FOOD SCIENCE, 2010, 31(13): 312-315 https://doi.org/10.7506/spkx1002-6630-201013071

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DNA Degradation of Genetically Modified Soybean during Processing

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