ORIGINAL_ARTICLE
EFFECT OF USING SEED COATS ON HYPOGLYCEMIC IN RATS
Celluloses fiber substances were prepared from wheat and hull less barley bran. Sodium hydroxide solution was used and the precipitate was centrifuged and washed by water several time to remove the color in first stage followed by peroxidation in the second stage. The products were washed to pH 6.0 + 0.5 and dried using warm air in an electric oven.
The chemical and physical properties of the raw materials and celluloses fiber from all bran are characterized. The results showed that the highest cellulose and insoluble dietary fiber contents found in the celluloses fiber compared with native brans. Also, the water and oil holding capacity were found in the same trend in celluloses fiber. Moreover, the anti-nutrition factors were the lowest in both wheat and barley celluloses fiber.
Celluloses fiber from wheat and hull-less barley used as hypoglycemic agent in rats fed on balady bread contained on 5, 10, 15, 20% celluloses seed coats. The results showed that incorporated different levels of celluloses wheat and hull-less barley bran used in balady bread which significant decreased the glucose level in rats from 145.0 to 106.0 mg/100ml in cellulose wheat bran and 151.0 to 110.0 mg/100ml in cellulose barley bran, respectively. Moreover, lipid fractions, i.e. cholesterol, triglyceride and total lipids were significant decreased when the levels of celluloses wheat and hull-less barley bran increased.
From the above results, it could be recommended that the balady bread made from 15 and 20% celluloses wheat and barley bran are hypoglycemic agent and reduced lipid fractions in diabetic rats.
https://jfds.journals.ekb.eg/article_115354_15d732cc1d145a5102652255215c6766.pdf
2009-07-01
7697
7705
10.21608/jfds.2009.115354
R. N.
Sandak
1
Food Techno. Inst., Agricultural Research Center, Giza- Egypt.
AUTHOR
A. S. I.
El- Shazely
2
Food Techno. Inst., Agricultural Research Center, Giza- Egypt.
AUTHOR
E. R.
Sheashea
3
Food Techno. Inst., Agricultural Research Center, Giza- Egypt.
AUTHOR
ORIGINAL_ARTICLE
IMPACT OF SOME CARBOHYDRATE-BASE FAT REPLACERS ON THE LOW FAT MOZZARELLA-LIKE CHEESE CHARACTERISTICS
Two carbohydrate-base fat replacers were used to study the chemical and physical properties of low- fat Mozzarella cheese being made by using 1.5% fat cow's milk. The obtained curd was divided into seven equal parts, the first one was used as a control while the rest parts were treated with 4, 6 or 8% (w/w) of maize starch or rice starch such effects on the cheese properties were followed during storage of cheese at 4oC for six weeks . Only 4% of maize or rice starch treatments improved cheese meltability after one week of storage as compared with control cheese (82%and 23%), and the increases steadly continued as storage period advanced to reach the maximum after six weeks (177% and 105%) . Addition of 6% or 8% maize or rice starchs had bad or no impact on cheese meltability during the first two weeks of storage. All treatments had significant effect on the cheese contents of total solids, fat, protein and acidity .
https://jfds.journals.ekb.eg/article_115355_1f659fa2a5bc7957bcd5f142a0347739.pdf
2009-07-01
7707
7714
10.21608/jfds.2009.115355
M. Y.
El – Hawary
1
Food Science and Technology Dept. , Fac. Agric.,Tanta univ.
AUTHOR
M. B.
Atta
2
Food Science and Technology Dept. , Fac. Agric.,Tanta univ.
AUTHOR
Shafika R.
Ishak
3
Dairy Chemistry Dept. , Animal Prod.Res. Inst. Agric. Res. Center
AUTHOR
Lamiaa A.
Kadoom
4
Dairy Chemistry Dept. , Animal Prod.Res. Inst. Agric. Res. Center
AUTHOR
ORIGINAL_ARTICLE
THE EFFECT OF SOME REDUCED NITRITE CURING MIXTURES ON SENSORY, PHYSICOCHEMICAL AND MICROBIAL PARAMETERS OF PASTIRMA DURING RIPENING AND STORAGE
For decreasing the use of nitrite in pastirma processing, fivenitrite-reduced meat curing mixtures were used as replacements for 32%, 64% and 100% nitrite. The quantitative characteristics of the samples such as Physicochemical, microbial and sensory attributes were compared with the control (100% nitrite) during ripening and storage. The statistical comparison showed that curing mixtures which included sodium nitrite 80 mg/kg, chitosan 10 g/kg and rosemary 2 g/kg (sample B), sodium nitrite 80 mg/kg, betanin 3.6 mg/kg, chitosan 10 g/kg and rosemary 2 g/kg (sample D) and sodium nitrite 40 mg/kg, betanin 14.4 mg/kg, chitosan 10 g/kg and rosemary 2 g/kg (sample E) have the color, overall acceptability, oxidative and microbial stabilities which are imparted by nitrite.
https://jfds.journals.ekb.eg/article_115357_08ad205e9b387f491ca2a8d2eac95e18.pdf
2009-07-01
7715
7626
10.21608/jfds.2009.115357
Curing mixtures
nitrite
Betanin
Chitosan
rosemary
G. A.
Mostafa
1
Dept. of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt
AUTHOR
Amal A.
Gaballa
2
Dept. of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt
AUTHOR
R. A.
Taha
3
Dept. of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt
AUTHOR
S. M.
Mokhtar
4
Dept. of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt
AUTHOR
Theda Von
Mueffling
5
Institute of Food Quality and Food Safety, University of Veterinary Medicine, Hannover, Germany
AUTHOR
ORIGINAL_ARTICLE
PARTIAL REPLACEMENT OF NITRITE WITH BETANIN, CHITOSAN AND ROSEMARY AS A CURING MIXTURE IN DRY FERMENTED SAUSAGE
The effect of some nitrite-reduced meat curing mixtures on the keeping quality of dry fermented sausage during ripening and storage was investigated by measuring certain physicochemical, microbiological and sensory changes in experimental sausage samples. The data showed that pH, color, residual nitrite level and sensory attributes (except taste) were affected by curing mixtures. The statistical analysis showed that curing mixtures which included 40-80 mg nitrite/kg, 3.6-14.4 mg betanin/kg, 10 g chitosan/kg and 2 g rosemary/kg (samples B and C) had the color, presumably flavor acceptability and oxidative stability and microbial quality which are imparted by nitrite.
https://jfds.journals.ekb.eg/article_115368_fdb076e908dd54231bfd2e2a146a196c.pdf
2009-07-01
7727
7739
10.21608/jfds.2009.115368
Curing mixtures
Residual nitrite
Betanin
Chitosan
rosemary
Amal A.
Gaballa
1
Dept. of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt
AUTHOR
G. A.
Mostafa
2
Dept. of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt
AUTHOR
R. A.
Taha
3
Dept. of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt
AUTHOR
S. M.
Mokhtar
4
Dept. of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt
AUTHOR
B.
Nowak
5
Institute of Food Quality and Food Safety, University of Veterinary Medicine, Hannover, Germany
AUTHOR
Theda Von
Mueffling
6
Institute of Food Quality and Food Safety, University of Veterinary Medicine, Hannover, Germany
AUTHOR
ORIGINAL_ARTICLE
ANTICANCER ACTIVITIES OF SOME CHEMICAL CONSTITUENTS FROM STRAWBERRY (Fragaria x ananassa) FRUITS.
The present study was carried out to evaluate the anticancer activities of strawberry (Fragaria x ananassa) fruits extracts. The methanolic (80%) extract was evaporated to dryness, the residue (crude extract) (CE) was fractionated by using different solvents producing, ethyl acetate fraction (EAF) and butane fraction (BUF). Completely maturated fruits moisture, sugars, fiber, pH value, vitamin C and minerals including K , P, Ca, Mg and Na were measured and the values established as , 88.9% , 6.2% , 2.2 % , 4.2, 60 (mg/100g), 160 (mg/100g), 23 (mg/100g), 22 (mg/100g), 12( mg/ 100g), and 3 (mg/100g) respectively. EAF extract contained 43.13%, 43.15% and 2.33% from phenols, flavonoids and anthocyanins respectively, while, BUF extract which contained 37.34% ., 44.64% and 2.21% respectively, and CE extract contained 26.19%, 21.92% and 0.13% respectively . The results revealed that all extracts of strawberry fruits were the most effective as anticancer agent since then activity ranged from 70.1 to 81.7 % at concentration of 10 μg/ml .
https://jfds.journals.ekb.eg/article_115371_7cd5e5786d08b9457f4e8d900fdbc535.pdf
2009-07-01
7741
7747
10.21608/jfds.2009.115371
A. A. M.
Yonis
1
Home Economics Dept, Faculty of Specific Education, Mansoura University , Egypt
LEAD_AUTHOR
ORIGINAL_ARTICLE
UTILIZATION OF SUGAR-BEET FIBERS IN PAN BREAD PRODUCTION
The application of fibers from various sources in food production is increasing due to their beneficial effects on human health. The aim of this work is to investigate the effects of non-modified and modified sugar-beet fibers on dough and bread characteristics. Dry sugar-beet fibers were ground, sieved (>95 µm), hydrated for 24 hr and pressed for removing excess water. A portion of hydrated fibers was exposed to a further treatment with H2O2 additional 24 hr. Treated fibers were neutralized, washed with tap and distilled water, pressed and blended to a homogenous mass with fine particles to obtain modified fibers. Dough and bread were made from wheat flour 72% extraction rate, salt, sugar, oil and yeast (as it is used in regular pan bread production), without fiber, with non-modified fibers and with modified fibers. Experiments were planned so that the quantity of the applied fibers in the blends varied from zero% to 15% controlling characteristics of the product were: yield of dough and bread volume, crumb quality, sensory evaluation of bread and staling rate of bread. The results indicated that the replacement of sugar-beet fibers until 5% non-modified and 10% modified produced pan bread with acceptable sensory properties while it was found that the most effective replacement percent of sugar beet fibers for retarding the staling to modified and non-modified sugar beet fibers was 15%.
https://jfds.journals.ekb.eg/article_115372_9e8643508bb59eb7750e4fb5cee448dd.pdf
2009-07-01
7749
7758
10.21608/jfds.2009.115372
Pan bread
Sugar-beet fibers
Anti-staling
N. A.
El-Adly
1
Food Technology Research Institute, Agric., Res., Center, Giza, Egypt.
AUTHOR
Asma A.
El-Gendy
2
Food Technology Research Institute, Agric., Res., Center, Giza, Egypt.
AUTHOR
ORIGINAL_ARTICLE
DETECTION OF MILK FAT ADULTERATION USING DIELECTRIC PROPERTIES
Nowadays, milk adulteration and, in particular, milk fat adulteration represents a big problem. Because of its high price, ghee and butter has always been the object of adulteration by adding less expensive vegetable oils or animal fat. The determination of fatty acids by gas chromatography (GC) followed by calculation of suitable ratios is commonly used to detect extraneous vegetable oils or animal fats, but with the introduction of some lipids sources in cow's and buffalo's diets, the detection of extraneous fat become difficult. The dielectric properties (Breakdown voltage (KV) test) of oils are electrochemical and thermo-physical property widely used to determine the shelf life of mineral oils used in transformers. This property was determined in some vegetable oils, some animal fats, milk fats and margarine oil to see whether there is a big variation between them easy to be used to distinguish between these oils and fats or not. Also, this property was determined in mixture of milk fat with different edible oils and animal fat in different ratios. The obtained results indicated that it could be possible to depend on the dielectric breakdown voltage as a rapid and easy method to detect milk fat adulteration with other vegetable oils and animal fats.
https://jfds.journals.ekb.eg/article_115376_8959a7648eeec91ea0358a8daa51a290.pdf
2009-07-01
7759
7768
10.21608/jfds.2009.115376
Milk fat (Ghee)
Adulteration
vegetable oils
Margarine
Animal fats
Dielectric breakdown voltage
M . A. I.
AL- Assar
1
Dairy Sci. Dept., Faculty of Agriculture, Cairo University, Egypt.
LEAD_AUTHOR
ORIGINAL_ARTICLE
PRODUCTION OF A STRUCTURED DAIRY LIPID BY INCORPORATING GAMMA-LINOLENIC ACID INTO MILK FAT USING LIPASE-CATALYZED ACIDOLYSIS
A structured dairy lipid was synthesized enzymatically via acidolysis of gamma-linolenic acid (GLA; C18:3 ω-6), concentrated from borage oil (Borago officinalis L.), and butter oil (BO) using two different lipases. Two hundred international units of immobilized lipase from Candida antarctica or Mucor miehei were added and the reaction was carried out at 50 °C in an orbital shaking water bath at 250 rpm. Incorporation of GLA into BO was confirmed by gas chromatography. The greatest incorporation of GLA into BO was 28.69 % after 24 h incubation using lipase from C. antarctica lipase and 24.75 % after 3.5 h when using lipase from M. miehei. Thermal properties including peak melting temperature (Tp < /sub>) and melting enthalpy (Ep < /sub>) lowered (P < 0.05) as more GLA was incorporated. Tp < /sub> and Ep < /sub> of the inherent BO were 30.54 °C and 85.24 J/ g, respectively. By the end of the acidolysis, Tp < /sub> values were 11.02 and 12.03 °C while Ep < /sub> values had reached 38.85 and 40.29 J/ g when using Candida antarctica and Mucor miehei immobilized lipases, respectively. Solid fat content (SFC) corresponded (P < 0.05) to changes occurred in fatty acids (FAs) composition. BO possessed the highest SFC that downward progressively over the reaction course for both enzymes. However, at the late stages of the acidolysis, reduction in SFC became less pronounced. Enzymatic interesterification (EIE) by immobilized lipases affords an efficient tool for restructuring milk fat triacylglycerols while preserving the delicate flavor of milk fat to be used as an ingredient in functional food formulations.
https://jfds.journals.ekb.eg/article_115379_a0081f5d3881705955f3e0306262b184.pdf
2009-07-01
7769
7784
10.21608/jfds.2009.115379
Enzymatic interesterification
milk fat
buter oil
Gamma-linolenic acid
structured lipids
Lipase
borage oil (Borago officinalis L.)
acidolysis
A. E.
Fatouh
1
Food Science Department, College of Agriculture, Ain Shams University, Shoubra El-Khamia, Cairo, Egypt.
AUTHOR
R. K.
Singh
2
Department of Food Science and Technology, College of Agricultural and Environmental Sciences, The University of Georgia, Athens, GA, USA.
AUTHOR
R. B.
Pegg
3
Department of Food Science and Technology, College of Agricultural and Environmental Sciences, The University of Georgia, Athens, GA, USA.
AUTHOR
ORIGINAL_ARTICLE
EFFECT OF YOGHURT AND SOY-YOGHURT CONTAINING BIFIDOBACTERIA ON ENHANCING THE CALCIUM BIOAVAILABILITY AND BONE MINERALIZATION IN RATS
Bioavailability of calcium from milk and other calcium sources has been an important issue of studies over recent years. The present study compared the bioavailability of calcium from basal diet containing cow milk (CM), yoghurt from cow milk (YCM), yoghurt from cow milk plus either Bifidobacterium lactis Bb-12 (YCMBb-12) or Bifidobacterium longum Bb-46 (YCMBb-46), non- fermented soymilk (NFSM), soy-yoghurt resulted from fermentation with either B.lactis Bb-12 (YSMBb-12) or B.longum Bb-46 (YSMBb-46) and basal diet alone (control). The obtained results indicated that there were no significant differences in food intake, body weight gain and food efficiency among the different groups of rats fed experimental diets in comparison to control. During the experimental period, feeding diets containing probiotics significantly increased serum calcium concentration and significantly reduced the faecal calcium (mg / day) compared to the control diet. The apparent absorption % of calcium was significantly increased too. The caecum acidity (pH), cecal carboxylic acids and bifidobacterial count were also increased in the groups of rats fed probiotic. These cecal parameters have a positive correlation with calcium bioavailability. The levels of femoral and tibial strength were also significantly increased by the probiotic diet. It is worthy to note that diet containing YCMBb-12 was the most effective and in general probiotic cow milk yoghurts were much better than those of soymilk yoghurt in enhancing the bioavailability of calcium. Thus the results in the present study proved the beneficial effects of cow milk yoghurts and soymilk yoghurts containing probiotics in enhancing calcium bioavailability and subsequently lowering loss of body calcium.
https://jfds.journals.ekb.eg/article_115380_7a140832c8c006b902358f42fa4b8d78.pdf
2009-07-01
7785
7800
10.21608/jfds.2009.115380
yoghurt
soy-yoghurt
calcium bioavailability
femur and tibia bone
I. A.
Abd El – Gawad
1
Dairy Science and Technology Department, Faculty of Agriculture, Cairo University, Giza, Egypt.
AUTHOR
A. M.
Mehriz
2
Dairy Science and Technology Department, Faculty of Agriculture, Cairo University, Giza, Egypt.
AUTHOR
F. A.
Saleh
3
Special Food & Nutrition Department, Food Technology Research Institute, Agriculture Research Centre, Giza, Egypt.
AUTHOR
E. A.
Rayan
4
Special Food & Nutrition Department, Food Technology Research Institute, Agriculture Research Centre, Giza, Egypt.
AUTHOR
ORIGINAL_ARTICLE
THERMAL ANALYSIS OF ISOTHERMAL CRYSTALLIZATION KINETICS OF MILK FAT ENRICHED WITH GAMMA-LINOLENIC ACID
Kinetics of isothermal crystallization of butter oil (BO) and interesterified butter oil (IEBO) with gamma-linolenic acid (GLA; C18:3 ω-6) at 10 °C were evaluated by applying Avrami equation. Differential Scanning Calorimeter (DSC) analysis of Avrami parameters revealed significant differences (P < 0.05) between BO and IEBO samples obtained at 1, 8, and 24 h of interesterification. Results of crystallization rate constant (k), Avrami exponent (n), and half-time of crystallization (t1/2) indicated different crystallization mechanisms for BO and IEBO samples. BO illustrated the lowest (P < 0.05) induction time of nucleation with a value of 8.93 min corresponding to its high peak melting temperature (Tp < /sub>) of 30.54 °C which was converse to IEBO samples. The results were ascribed to alteration (P < 0.05) of fatty acids (FAs) composition of IEBO occurred by lipase-catalyzed acidolysis of BO and GLA.
https://jfds.journals.ekb.eg/article_115381_585a669e78125d9e6a0fcc8d53108eff.pdf
2009-07-01
7809
7816
10.21608/jfds.2009.115381
Avrami equation
milk fat
crystallization kinetics
Gamma-linolenic acid
interesterification
A. E.
Fatouh
1
Food Science Department, College of Agriculture, Ain Shams University, Shoubra El-Khamia, Cairo, Egypt.
LEAD_AUTHOR
ORIGINAL_ARTICLE
HEALTH BENEFITS OF SOME VIABLE AND NONVIABLE MICROORGANISMS
In Vitro Cholesterol reducing ability, β- galactosidase, antioxidant, antitumor and antibacterial activity of L. acidophilus La-5,L. casei - 01, L. helveticus Lh. B 02, B. bifidum Bb-12, K. lactis NRRL Y- 8279 and Sacch. cerevisiae DSMZ 70 449 were investigated.Results obtained showed that all strains were able to reduce cholesterol and had β- galactosidase activity especially yeast strains and the viable form (free and microencapsulated) of all microbial stains had higher cholesterol reducing ability and β- galactosidase activity than nonviable form.Howeverthe nonviable form of all tested microorganisms had the highest antioxidant power compared with the others. The yeast strains had higher antioxidant activity than bacterial strains in the different forms. All strains in different forms exhibited antitumor activity by using potato disc assay. Antibacterial activity was observed in lactobacilli and Bifidobacterium strains against spoilage and pathogenic bacteria.
https://jfds.journals.ekb.eg/article_115384_db7f690527c84512a0fd7f7b332267f4.pdf
2009-07-01
7817
7828
10.21608/jfds.2009.115384
Samia M.
EL-Dieb
1
Dairy Dept., Fac. Of Agric. Cairo Univ.
AUTHOR
Fawzia H. R.
Abd Rabo
2
Dairy Dept., Fac. Of Agric. Cairo Univ.
AUTHOR
Sanaa
M. Badran
3
Dairy Dept., Fac. Of Agric. Cairo Univ.
AUTHOR
A. M.
Abd El- Fattah
4
Dairy Dept., Fac. Of Agric. Cairo Univ.
AUTHOR
F. M. F.
Elshaghabee
5
Dairy Dept., Fac. Of Agric. Cairo Univ.
AUTHOR
ORIGINAL_ARTICLE
GROWTH BEHAVIOR OF SOME LACTIC ACID BACTERIA IN STIRRED YOGHURT WITH SOME NATURAL SWEETENERS
L. bulgaricus NRRL B-548, S. thermophilus NRRL B-512, L. reuteri NRRL B-14171 and L. johnsonii B-2178 were examined for their growth activity in skim milk containing (7% w/v) six different natural sweeteners (sucrose, glucose, fructose, honey, cane molasses and dibis). The growth activity were monitored by determining the pH and OD at 0, 4, 8, 24 h interval L. bulgaricus displayed the highest growth activity throughout the incubation period followed by S. thermophilus. While L. reuteri and L. johnsonii showed the slowest growth activity in skim milk with the natural sweeteners. Regarding the effect of the different sweeteners, dibis and molasse improved the growth and acid production of L. bulgaricus. While glucose affected the acid production of S. thermophilus and the pH values were the least (4.25) after 24 h of incubation, however no significant differences in the OD value were observed. The different types of sweeteners were not stimulatory or inhibitory to L. reuteri or L. johnsonii.
There was a decline in the viable counts of all of the examined microorganisms with different rates during the refrigerated storage. However their populations were still above 5 log cycles especially when dibis was used.
Stirred yoghurt was manufactured from sweetened buffaloes' milk, L. reuteri or L. johnsonii were used as adjunct, the stirred yoghurt was analyzed physiochemically and evaluated organoleptically. Yoghurt manufactured by L. johnsonii gained the highest score especially with dibis, molasse or honey.
https://jfds.journals.ekb.eg/article_115387_3922b40ed711edd5efcbb87f3edb82c0.pdf
2009-07-01
7829
7839
10.21608/jfds.2009.115387
Sanaa M.
Badran
1
Dairy Dept., Fac. Of Agric. Cairo Univ. Giza, Egypt.
LEAD_AUTHOR
ORIGINAL_ARTICLE
STUDIES ON PHYSICAL PROPERTIES OF NATIVE, GELATINIZED AND ACETYLATED RICE STARCHES
The physico-chemical properties of native, acetylated and gelatinized starches from commercial rice exhibited that, the gelatinized starch showed higher amylose content in comparison to acetylated one which showed no significant increasing in amylose compared with native rice starch. The swelling power in acetylated and gelatinized starches are high compared to unmodified starch. The gelatinized starch (GS) showed the highest amylase content, followed by acetylated one, which have not a significant difference in comparison to native rice starch. Its well known that, native starch have a poor solubility, however, acetylated one showed a higher solubility, and the gelatinized is the superior compared to them. The scanning electron spectroscopy did not show any significant difference between the external morphology of native and acetylated starches but in GS the starch granules size increased greatly. onset temperature (To) and peak temperature (Tp < /sub>) increased for acetylated starch, while conclusion temperature (Tc) decreased but gelatinized starche recorded a decreasing in onset temperature (To) and increasing in Tp < /sub>, Tc. enthalpies of gelatinization ∆Hgel values increased for all modified starches in comparison to native starch.
https://jfds.journals.ekb.eg/article_115393_6270523012cdc61a4dfbc7cce0782b64.pdf
2009-07-01
7841
7851
10.21608/jfds.2009.115393
Rice starch
Acetylation
physico-chemical
morphological
THERMAL
Retrogradation
A. S.
Mohamed
1
Food Science and Tech. Dep., Faculty of Agric. Al-Azhar Univ. Cairo - Egypt.
AUTHOR
G. R.
Hamad
2
Food Science and Tech. Dep., Faculty of Agric. Al-Azhar Univ. Cairo - Egypt.
AUTHOR
E. I.
Seliem
3
Food Science and Tech. Dep., National Research Center –Dokky - Giza- Egypt.
AUTHOR
A. E.
Abou El-Hassan
4
Food Science and Tech. Dep., National Research Center –Dokky - Giza- Egypt.
AUTHOR
A. S.
El - Said
5
Food Science and Tech. Dep., National Research Center –Dokky - Giza- Egypt.
AUTHOR
A. A. M.
Abou-Zied
6
Food Science and Tech. Dep., National Research Center –Dokky - Giza- Egypt.
AUTHOR
ORIGINAL_ARTICLE
DETECTION OF GENETICALLY MODIFIED SOYBEANS DNA IN A CHEESE LIKE PRODUCT AND SOME HEAT-TREATED PRODUCTS AS FOOD MODEL
This work was conduct to detect of recombinant DNA of genetically modified (GM) in soybean like cheese and heat-treated GM soybean milk. Genomic DNA was extracted from soybean like cheese and heat-treated GM soybeans milk by using the cetyltrimethylammonium bromide (CTAB) method and vivants DNA extraction kit. Primer pair P35s-f2 /petu-r1 amplify the junction region between CaMV35S promoter and part of CP4EPSPS and GMOScreen kit that amplify CaMV35S promoter and or NOS terminator were selected to detect the recombinant of DNA in Roundup Ready soybean. They gave PCR products of band sizes, 172 and 123 bp. PCR products were detected when DNA solution extracted from soybean like cheese and heat-treated GM soybean milk by the vivants DNA extraction kit. PCR products of the expected 172, and 123 bp were detected by agarose gel electrophoresis at the end of storage period 60 days. However, PCR products were not detected in DNA extracted from soybean like cheese and heat-treated GM soybean milk by the CTAB method. These results indicate that judicious selection of DNA extraction methods and target sequences are important to detect DNA from soybean like cheese and recombinant DNA can be detected in soybean like cheese
https://jfds.journals.ekb.eg/article_115395_d8f4bb9aeabb426464a5d06fe63d2ffb.pdf
2009-07-01
7853
7864
10.21608/jfds.2009.115395
GM soybeans
DNA extraction
processed food modal
PCR
R. M.
Elsanhoty
rafaatmhamed@yahoo.com
1
Institute of Genetic Engineering and Biotechnology, Dept. of Industrial Biotechnology, Menoufia Univ. Egypt
LEAD_AUTHOR