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Home > Archive>Volume 38, Issue 10, 2019 >1-7. DOI:10.3969/j.issn.1673-1689.2019.10.001
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Influence of Polycations on the Stability of Exogenous DNA in Liquid Food
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    Abstract:

    With the establishment and improvement of food traceability and security system，it becomes popular that using exogenous DNA as internal standards for food tracing and fake detection. However，due to nucleic acid damaging factors in food products，such as nuclease and acidic environment，low stability of DNA strongly restricts its application as food tracing standards. In this study，the stability of DNA-polycation complexes was investigated in 8 kinds of liquid foods. The results showed that polycations，especially chitosan，significantly improved the stability of DNA in alcoholic drinks，milk and sour drinks. This study indicates that DNA-chitosan complex is potential to show broad application prospect as internal standards in food traceability system.

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AN Ran, WANG Chunting, DONG Ping, LI Jing, LIANG Xingguo. Influence of Polycations on the Stability of Exogenous DNA in Liquid Food[J]. Journal of Food Science and Biotechnology,2019,38(10):1-7.

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  • Online: April 02,2020
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