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Bergerova �E.,�Godalova �Z.,�SiekelP.�(2011):�Combined effects of temperature, pressure and low pH on the amplification of DNA of plant derived foods .�CzechJ.�FoodSci.,�29:�337-345. TheeffectoffoodprocessingontheDNAintegritywasstudiedbymeansofPCRamplificationofsoybean,�transgenic� MON�810�andnon-transgenicmaize, �bean,�andpea.�ThedegreeofDNAdegradationwascheckedbyPCRandvisual - isedbyagarosegelelectrophoresis. �Theconditionsoftechnologicaltreatmentsuchastemperature, �pH,�pressure, �and� theircombinationmaynegativelyinfluencetheintegrityofDNAinprocessedfoodsandhencePCRdetectionoffood� components.… Click to show full abstract
Bergerova �E.,�Godalova �Z.,�SiekelP.�(2011):�Combined effects of temperature, pressure and low pH on the amplification of DNA of plant derived foods .�CzechJ.�FoodSci.,�29:�337-345. TheeffectoffoodprocessingontheDNAintegritywasstudiedbymeansofPCRamplificationofsoybean,�transgenic� MON�810�andnon-transgenicmaize, �bean,�andpea.�ThedegreeofDNAdegradationwascheckedbyPCRandvisual - isedbyagarosegelelectrophoresis. �Theconditionsoftechnologicaltreatmentsuchastemperature, �pH,�pressure, �and� theircombinationmaynegativelyinfluencetheintegrityofDNAinprocessedfoodsandhencePCRdetectionoffood� components. �TheDNAover �300�bpwasamplifiablewhenmildprocessingparametersupto �100°Cwereperformedat� approximatelyneutralorlowacidicpH.�Theautoclaving �(12°C; �0.1�MPa)�significantlyreducedthesizeofamplifiable� DNAinthetimedependantmannerandthatwasintensifiedbyacidicpH.�Themaximumampliconslengthachieved� forhighlyprocessedmatriceswas �300�bp.�ThemajorimpactontheDNAintegritywasexertedbythecombination� ofpressure, �temperature, �andlowpH.�
Journal Title: Czech Journal of Food Sciences
Year Published: 2018
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