Specific detection of soybean residues in processed foods by the polymerase chain reaction

Biosci Biotechnol Biochem. 2007 Jan;71(1):269-72. doi: 10.1271/bbb.60485. Epub 2007 Jan 7.

Abstract

A sensitive qualitative detection method for soybeans in foods by using the polymerase chain reaction (PCR) was developed. For specific detection of soybeans with high specificity, the primer pair of Gym 81/Gym 82 was designed on the gene encoding the Glycine max repetitive sequence. The trace amount of soybeans in commercial food products could be qualitatively detected by this method.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Food Handling*
  • Glycine max / genetics*
  • Polymerase Chain Reaction / methods*
  • Sensitivity and Specificity
  • Soy Foods / analysis*