To assess the stability of DNA from heated food products, the PCR of the 18S rDNA gene was utilized. The results show as follows; 1.DNA extracted from heated wheat flour was available for PCR amplification when heat temperature was less than 130°C.2. DNA was directly decomposed by heat over 130°C. 3. DNA in food products was stable for heat compare with DNA or DNA of wheat flour. As a result, the thermal history of the center of the food product is important for DNA thermostability.
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