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不同加工工艺对大豆转基因成分及调控元件的影响
引用本文:王林,韩飞,李爱科,刘建学,王瑛瑶.不同加工工艺对大豆转基因成分及调控元件的影响[J].大豆科学,2011,30(1):136-140.
作者姓名:王林  韩飞  李爱科  刘建学  王瑛瑶
作者单位:王林,WANG Lin(国家粮食局科学研究院,北京,100037;河南科技大学,食品学院,河南,洛阳,471003);韩飞,李爱科,王瑛瑶,HAN Fei,LI Ai-ke,WANG Ying-yao(国家粮食局科学研究院,北京,100037);刘建学,LIU Jian-xue(河南科技大学,食品学院,河南,洛阳,471003)
基金项目:转基因生物新品种培育重大专项资助项目
摘    要:以转基因大豆为试验材料,运用定性PCR的方法研究了粉碎、湿热和膨化3种加工工艺对转基因大豆内源基因Lectin、外源基因Cp4 epsps以及启动子和终止子的影响.结果表明:大豆经过100℃湿热处理15 min后,内源基因降解到407 bp以下;经过100℃湿热处理15 min后,外源基因降解到408 bp以下;在10...

关 键 词:大豆  加工工艺  内源基因  外源基因  启动子  终止子  PCR技术

Effect of Different Processing on Transgenic Ingredients and Regulatory Elements of Soybean
WANG Lin,HAN Fei,LI Ai-ke,LIU Jian-xue,WANG Ying-yao.Effect of Different Processing on Transgenic Ingredients and Regulatory Elements of Soybean[J].Soybean Science,2011,30(1):136-140.
Authors:WANG Lin  HAN Fei  LI Ai-ke  LIU Jian-xue  WANG Ying-yao
Institution:WANG Lin1,2,HAN Fei1,LI Ai-ke1,LIU Jian-xue2,WANG Ying-yao1(1.Academy of State Administration of Grain,Beijing 100037,2.Institute of Food,Henan University of Science and Technology,Luoyang 471003,Henan,China)
Abstract:Based on generally modified soybeans as materials,used the qualitative research methods of PCR to study the effects to Lectin gene and exogenous gene of Cp4 epsps and promoter and terminator by crushing and sticky-heating and extrusion processing.Researches showed that endogenous gene degraded below to 407 bp through processing at 100℃ sticky-heating for 15 min.Exogenous gene degraded below to 408 bp after 100℃ sticky-heating for 15 min.Promoter and terminator turn to degrade by 100℃ sticky-heating for 3 min.The results also indicated that gene sections had no changes through mechanical disintegration and liquid nitrogen processings.While promoter and terminator showd no degrades through extrusion processing,on the contrary,endogenous gene degraded below to 836 bp and exogenous gene degraded below to 1 512 bp.
Keywords:Soybean  Processing  Endogenous gene  Exogenous gene  Promoter  Terminator  PCR technology  
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