Combined effects of temperature, pressure and low pH on the amplification of DNA of plant derived foods
Sign Up to like & getrecommendations! Published in 2018 at "Czech Journal of Food Sciences"
DOI: 10.17221/217/2010-cjfs
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;… read more here.
Keywords: pressure low; combined effects; low amplification; effects temperature ... See more keywords