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KMID : 1024420190230040278
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Food Engineering Progress
2019 Volume.23 No. 4 p.278 ~ p.282
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Detection of Wheat in Processed Food Using Real Time PCR
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Shin Sang-Woon
Kim Young-Sug
Kim Yang-Hee
Park Eun-Mi
Cho Sang-Hun
Eum Kyoung-Suk
Kang Hyo-Jeong
Yoon Mi-Hye
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Abstract
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This study constructed a wheat-specific primer and a probe using the internal transcribed spacer (ITS). 2 regions of wheat (Triticum aestivum) and real-time PCR conditions were established. The calibration curve showed a slope of -3.356, a correlation coefficient of 0.998, and an amplification efficiency of 98.589%. Experiments were carried out on the rice flour mixed with 50%, 10%, 1%, 0.1%, 0.01%, and 0.001% of wheat. The result showed that it was possible to detect samples mixed with up to 0.01% of wheat. As a result of checking, the wheat detection potential of rice, 34 processed foods, and seven processed foods was ascertained. The real-time PCR method using the wheatspecific primer and probe developed in this study can be used to identify the authenticity of the raw materials, such as the incorrect indication of the raw materials utilized and the unintended mixing of wheat during the manufacturing process.
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KEYWORD
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wheat , ITS 2, real-time PCR
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