Degradation and detection of transgenic Bacillus thuringiensis DNA and proteins in flour of three genetically modified rice events submitted to a set of thermal processes
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- 作者：Xiaofu Wanga ; b ; Xiaoyun Chena ; Junfeng Xua ; Chen Daib ; Wenbiao Shenb ; wbshenh@njau.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Genetically modified ; Insect-resistant rice ; DNA degradation ; Protein degradation ; Thermal processing ; GMO detection
- 刊名：Food and Chemical Toxicology
- 出版年：2015
- 出版时间：October 2015
- 年：2015
- 卷：84
- 期：Complete
- 页码：89-98
- 全文大小：1774 K
文摘
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The Bt gene is relatively more stable than the SPS gene under thermal treatment.
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For Bt gene or SPS gene short DNA fragments are more stable than long DNA fragments.
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The degradation of Bt gene and protein were positively correlated with the treatment violence.
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The protein of Cry1Ab is more stable than protein of Cry1Ac and Cry1Ab/Ac.
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