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Changes in DNA Fragments in Bt11 Corn Caused by Processing Conditions and Their Monitoring  

Lee, Cheol-Su (Korea Health Industry Development Institute)
Kim, Young-Chan (Korea Health Industry Development Institute)
Hwang, Soon-Wook (Korea Health Industry Development Institute)
Kang, Sang-Mo (Department of Microbiological Engineering, KonKuk University)
Publication Information
Korean Journal of Food Science and Technology / v.36, no.2, 2004 , pp. 299-305 More about this Journal
Abstract
Genetically Modified (GM) corn 'Bt11' was developed to promote insect resistance using crylA (b) gene derived from Bacillus thuringiensis. Effects of heat, pressure, and ${\alpha}-amylase$ on DNA fragment degradation in Btll corn were examined through PCR. Whereas DNA fragment degraded completely within 4 min at $150^{\circ}C$ and by autoclave, most remained after oil-frying, boiling, and drying-autoclave. Treatment of ${\alpha}-amylase$ enzyme did not affect DNA fragment degradation. Among 65 corn-processed foods analyzed, 9 were detected as GM corn-containing foods(13.6%).
Keywords
Btll; GM corn; PCR; DNA fragment; monitoring;
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