转基因大豆GTS 40-3-2产品加工过程中lectincp4 epsps成分降解规律研究进展

    Progress on Degradation Mechanism of lectin and cp4 epsps Components in Genetically Modified Soybean GTS 40-3-2 Products During Processing

    • 摘要: 自转基因作物诞生以来,对其质疑之声从未间断。GTS 40-3-2是最早获批、应用最广泛的转基因大豆,为了更好地保护消费者知情权,国内外学者研究了不同大豆产品的加工工艺,探讨了转基因成分的变化规律,其关注点主要在转基因大豆种子检测方法的开发应用和食品(如豆浆、豆腐等)加工过程中外源成分分子量、含量的变化等方面,而关于食品加工过程中转基因成分的降解机理及本质的影响因素涉及较少。从物理、化学、生物作用3个方面对前人的研究进行梳理,分析转基因大豆GTS 40-3-2中lectincp4 epsps基因降解的影响因素、降解规律,旨在找到减少甚至去除转基因成分的有效方式,为转基因大豆制品的检测和生产调控提供科学依据。

       

      Abstract: With the development of transgenic technology, lots of genetically modified products appear on our table, and the safety of them attracts increasing attention. The first approved and the most widely used genetically modified soybean is GTS 40-3-2. In order to protect consumers’ legal interest, domestic and foreign scholars studied the processing technology of different soybean products and discussed the change rules of genetically modified ingredients. Their focus was mainly on the development and application of genetically modified soybean seed detection methods and the change of molecular weight and content of exogenous ingredients in the processing of foods (such as soybean milk and tofu). However, there was rare research on the degradation mechanisms of genetically modified ingredients in food processing and its essential influencing factors. Based on the previous studies, this paper reviewed the physical, chemical and biological factors affecting the degradation of lectin and cp4 epsps components, and aimed to find an effective way to reduce genetically modified components and improve the safety of genetically modified soybean GTS 40-3-2 products.

       

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