• Title/Summary/Keyword: national food

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Development of a Multiplex Polymerase Chain Reaction Method for Simultaneous Detection of Genetically Modified Soy and Maize

  • Park, Kyoung-Sik;Kim, Mi-Gyeong;Leem, Dong-Gil;Yoon, Tae-Hyung;No, Ki-Mi;Hong, Jin;Kwon, Eun-Mi;Moon, Ae-Rie;Jeong, Ja-Young
    • Journal of Food Hygiene and Safety
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    • v.25 no.3
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    • pp.278-280
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    • 2010

  • This study was aimed to develop a novel qualitative multiplex polymerase chain reaction (PCR) for simultaneous detection of genetically modified (GM) soy and maize within a single reaction. The specific primers designed to detect four respective GM events (A2704-12, MON88017, Bt11, and MON863) were included in the tetraplex PCR system. Each of PCR products for four GM events could be distinguished by agarose gel based on their different lengths. The specificity and reproducibility of this multiplex PCR were evaluated. This multiplex PCR consistently amplified only a fragment corresponding to a specific inserted gene in each of the four GM events and also amplified all four of the PCR products in the simulated GM mixture. These results indicate that this multiplex PCR method could be an effective qualitative detection method for screening GM soy and maize in a single reaction.

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Effect of Calcium Type on Coagulation of Surimi Mixture with Alginic Acid (알긴산을 첨가한 수리미 혼합물의 응고에 미치는 칼슘의 영향)

  • Kim, Su-Ryong;Han, Hyeon-Su;Park, Ye-Lin;Kang, Yoo-Seok;Park, Jeong-Cheol;Seo, Hun-Seo;Choi, Ye-Hui;Kim, Su-Hyeong;Jeong, So-Mi;Kang, Woo-Sin;Kim, Han-Ho;Ryu, Si-Hyeong;Lee, Ji-Eun;Xu, Xiaotong;Lee, Ga-Hye;Ahn, Dong-Hyun
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.54 no.2
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    • pp.218-223
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    • 2021

  • In this study, the possibility of use as a cartridge for 3D printing was confirmed by adding calcium to the alginic acid-added surimi mixture. The Alaska pollack Gadus chalcogrammus surimi added with alginic acid was immersed in a calcium solution (1 M calcium carbonate, 1 M calcium chloride, 1 M calcium sulfate, and 0.1 M calcium lactate) to evaluate the physical properties, color differences, and sensory properties of Alaska pollack surimi according to calcium types. As the results, in the case of surimi paste to which 1 M calcium carbonate was added, physical properties were weaker than that of 1 M calcium chloride, but gelation was appropriate and sensory properties was excellent. Addition of 1 M calcium chloride has the best physical properties, but it has a problem of bitter taste. With the addition of 1 M calcium sulfate, it has low solubility and poor physical properties as well as poor elasticity and bad taste. Addition of 0.1 M calcium lactate has weak physical properties but good sensory properties. From these results, 1 M calcium chloride has the best physical properties, but there is a decisive problem in sensory properties, so 1 M calcium carbonate is most suitable for commercial use.

  • https://doi.org/10.5657/KFAS.2021.0218 인용 PDF KSCI HTML