title: Specific detection of soybean residues in processed foods by the polymerase chain reaction.
abstract: A sensitive qualitative detection method for soybeans in foods by using the polymerase chain reaction (PCR) was developed. For specific detection of soybeans with high specificity, the primer pair of Gym 81/Gym 82 was designed on the gene encoding the Glycine max repetitive sequence. The trace amount of soybeans in commercial food products could be qualitatively detected by this method.
authors.affiliation: Nisshin Seifun Group Inc, Japan.
authors.forename: Hirohito
authors.initials: H
authors.lastname: Yamakawa
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Akiyama
authors.forename: Yumi
authors.initials: Y
authors.lastname: Endo
authors.forename: Kiyoko
authors.initials: K
authors.lastname: Miyatake
authors.forename: Kozue
authors.initials: K
authors.lastname: Sakata
authors.forename: Shinobu
authors.initials: S
authors.lastname: Sakai
authors.forename: Tatsuya
authors.initials: T
authors.lastname: Moriyama
authors.forename: Atsuo
authors.initials: A
authors.lastname: Urisu
authors.forename: Tamio
authors.initials: T
authors.lastname: Maitani
mesh_terms: D005511:Food Handling; D016133:Polymerase Chain Reaction / Q000379:methods*; D012680:Sensitivity and Specificity; D045730:Soy Foods / Q000032:analysis*; D013025:Glycine max / Q000235:genetics*