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KMID : 0881720130280020181
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Journal of Food Hygiene and Safety
2013 Volume.28 No. 2 p.181 ~ p.187
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Development and Application of DNA Analysis Method for Identificaion of Main Ingredients in Starch
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Park Yong-Chjun
Kim Mi-Ra
Kim Young-Sang
Lee Ho-Yeon
Kim Kyu-Heon
Lee Jae-Hwang
Kim Jae-I
Lee Sang-Jae
Lee Hwa-Jung
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Abstract
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Identification of main ingredients in starches has been investigated using physicochemical analysis method mainly. However, physicochemical properties such as particle size have limitations in determining the differences among mixed starches. Therefore, we developed a molecular biological method to identify materials used in starch, as a sample, 11 kinds of starches including sweet potato starch, potato starch, corn starch, and tapioca starch. DNeasy plant mini kit, magnetic DNA purification system, and CTAB methods were used to extract DNA from samples. After gene extraction, whole genome amplification (WGA) was performed to amplify the extracted DNA. Species-specific primers were used as followings: ib-286-F/ib-286-R (105 bp), Pss 01n-5’/Pss 01n-3’ (216 bp), SS11b 3-5’/SS11b 3-3’ (114 bp), and SSRY26-F/SSRY26-R (121 bp) gene for sweet potato, potato, corn, and tapioca, respectively. In this study, we could confirm the main ingredients using WGA and PCR method.
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KEYWORD
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DNA extraction, identification, starch
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