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

摘要

Genetically Modified (GM) corn 'Btll' was developed to promote insect resistance using crylA (b) gene derived from Bacillus thuringiensis. Effects of heat, pressure, and α-amylase on DNA fragment degradation in Btll corn were examined through PCR. Whereas DNA fragment degraded completely within 4 min at 150°C and by autoclave, most remained after oil-frying, boiling, and drying-autoclave. Treatment of α-amylase enzyme did not affect DNA fragment degradation. Among 65 corn-processed foods analyzed, 9 were detected as GM corn-containing foods (13.6%).