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

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.