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Ren HB, Feng BL, Liu HY, Wang YT, Zhang HT, Li ZL, Meng L, Zhang JJ, Bai XS, Gao F, Wang ZP, Luo BW, Chen XL, Song HJ, Yan XX, Zhao JY, Zhang YH. A novel approach has been developed to produce pure plant-based gel soy yogurt by combining soy proteins (7S/11S), high pressure homogenization, and glycation reaction. Food Chem X 2024; 22:101259. [PMID: 38444556 PMCID: PMC10914550 DOI: 10.1016/j.fochx.2024.101259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 02/22/2024] [Accepted: 02/26/2024] [Indexed: 03/07/2024] Open
Abstract
This research sought to examine how the physicochemical characteristics of soy globulins and different processing techniques influence the gel properties of soy yogurt. The goal was to improve these gel properties and rectify any texture issues in soy yogurt, ultimately aiming to produce premium-quality plant-based soy yogurt. In this research study, the investigation focused on examining the impact of 7S/11S, homogenization pressure, and glycation modified with glucose on the gel properties of soy yogurt. A plant-based soy yogurt with superior gel and texture properties was successfully developed using a 7S/11S globulin-glucose conjugate at a 1:3 ratio and a homogenization pressure of 110 MPa. Compared to soy yogurt supplemented with pectin or gelatin, this yogurt demonstrated enhanced characteristics. These findings provide valuable insights into advancing plant protein gels and serve as a reference for cultivating new soybean varieties by soybean breeding experts.
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Affiliation(s)
- Hai-Bin Ren
- Department of Food Science, Northeast Agricultural University, Harbin 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Bao-Long Feng
- Center for Education Technology, Northeast Agricultural University, Harbin 150030, PR China
| | - Hong-Yao Liu
- Department of Food Science, Northeast Agricultural University, Harbin 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Yu-Tang Wang
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Hong-Tai Zhang
- Beijing Center for Disease Prevention and Control, Beijing 100013, China
| | - Zhi-Lu Li
- Department of Food Science, Northeast Agricultural University, Harbin 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Li Meng
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin 150030, China
| | - Jing-Jian Zhang
- CangZhou Academy of Agriculture and Forestry Sciences, Cangzhou 061001, China
| | - Xiao-Sen Bai
- CangZhou Academy of Agriculture and Forestry Sciences, Cangzhou 061001, China
| | - Fei Gao
- Center for Education Technology, Northeast Agricultural University, Harbin 150030, PR China
| | - Zhi-Peng Wang
- Department of Food Science, Northeast Agricultural University, Harbin 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Bo-Wen Luo
- Department of Food Science, Northeast Agricultural University, Harbin 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Xiao-Lin Chen
- Department of Food Science, Northeast Agricultural University, Harbin 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Hong-Jie Song
- Department of Food Science, Northeast Agricultural University, Harbin 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Xin-Xu Yan
- Department of Food Science, Northeast Agricultural University, Harbin 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Jin-Yong Zhao
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Ying-Hua Zhang
- Department of Food Science, Northeast Agricultural University, Harbin 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
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Yu TT, Yang FR, Su Y, Qi YH, Liu Y, Hu N. Reverse Micelles Extraction of Prolamin from Baijiu Jiuzao: Impact of Isolation Process on Protein Structure and Morphology. MATERIALS (BASEL, SWITZERLAND) 2024; 17:2901. [PMID: 38930270 PMCID: PMC11205779 DOI: 10.3390/ma17122901] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/05/2024] [Revised: 06/03/2024] [Accepted: 06/10/2024] [Indexed: 06/28/2024]
Abstract
Prolamins, proteins derived from plants, have extensive applications in pharmaceutics and food science. Jiuzao is a byproduct of the Baijiu brewing industry, and is a great source of prolamin. Despite its importance, knowledge regarding the extraction techniques and the properties of prolamin derived from Baijiu Jiuzao (PBJ) remains limited. Reverse micelles (RMs) extraction offers an efficient and cost-effective method for purifying proteins. In the present study, prolamin was extracted from Baijiu Jiuzao using RMs extraction and subsequently characterized in terms of its secondary structure, morphology, and particle size distribution. Our findings indicate that the purified prolamin extracted using further RMs extraction possessed higher α-helix content (+13.25%), forming a large-scale protein network, and narrower particle size distributions compared to the crude prolamin obtained by NaOH-ethanol method. This research suggests that RMs extraction has potential applications in extracting prolamin from brewing industry byproducts, offering an environmentally friendly approach to Baijiu Jiuzao recycling.
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Affiliation(s)
- Ting-Ting Yu
- College of Chemical Engineering, Sichuan University of Science and Engineering, 180 Xueyuan Road, Zigong 643000, China
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Shimoyamada M, Masuda H, Matsuno M, Murakami K, Egusa S. Viscosity of evaporated soymilk prepared in the laboratory using normal and 11S-lacking soybean seeds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3822-3829. [PMID: 36273264 DOI: 10.1002/jsfa.12288] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 10/20/2022] [Accepted: 10/23/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND Soymilk is utilized not only as a beverage but also as an alternative to bovine milk, including products such as yoghurt and cream. Evaporated soymilk is expected to be utilized as condensed milk. Raw and heated soymilk samples prepared in our laboratory were evaporated and then subjected to viscosity measurement. The soymilk samples were made from two different varieties: Fukuyutaka, which contains 7S and 11S globulin proteins; and an 11S-lacking soybean (Nanahomare). RESULTS Raw Fukuyutaka soymilk had a lower viscosity and could be concentrated to a solids content of over 300 g kg-1 compared to heated soymilk (around 250 g kg-1 ), but the viscosity changes of Nanahomare soymilk showed an opposite trend. Only 7S globulin was denatured during evaporation at 75 °C and likely affected the interaction between proteins and oil bodies. This tendency was remarkable in the Nanahomare soymilk. The strange viscosity change behavior of evaporated Nanahomare soymilk, number of protein particles, intrinsic fluorescence and flow behavior suggest that thermally denatured 7S globulin accelerates the interactions between oil bodies, whereas 11S globulin, which is probably in its native state, suppresses the acceleration by denatured 7S globulin. CONCLUSION Raw soymilk containing native globulins shows a slower increase in viscosity during evaporation. However, denatured 7S globulin accelerates the increase in viscosity during evaporation through interactions between oil bodies. The effect of the denatured state of individual proteins on interactions is expected to be useful in understanding the interaction between proteins and in controlling their properties and functions. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Makoto Shimoyamada
- Laboratory of Food Engineering, School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan
| | - Hayato Masuda
- Food Technology Section, Industrial Research Institute of Shizuoka Prefecture, Shizuoka, Japan
| | - Masayuki Matsuno
- Food Technology Section, Industrial Research Institute of Shizuoka Prefecture, Shizuoka, Japan
| | - Kazuya Murakami
- Laboratory of Food Engineering, School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan
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Qiu M, Wang N, Pend J, Li Y, Li L, Xie X. Ultrasound-assisted reverse micelle extraction and characterization of tea protein from tea residue. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4068-4076. [PMID: 36495023 DOI: 10.1002/jsfa.12381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 11/21/2022] [Accepted: 12/10/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND In this study, ultrasonic-assisted reverse micelles were used to extract tea protein from tea residues. First, the extraction conditions of ultrasonic power, ionic strength and pH were optimized by response surface methodology. Then, structural comparison of ultrasonic-assisted reverse micelle extraction of tea protein (UARME) and ultrasonic-assisted alkali extraction (UAAE) were performed using scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy and amino acid composition. RESULTS The optimum process conditions were determined as follows: ultrasonic power 300 W, KCl 0.15 mol L-1 , pH 8. The extraction rate was 46.29%, which was close to the theoretical value (46.44%). SEM showed that the protein particles extracted by UARME were smaller than those by UAAE. The results of FTIR spectroscopy showed that the protein extracted by UARME had higher α-helix, β-sheet and β-turn, and the contents were 20%, 62.3% and 17.1%, respectively. The content of random coil was 0%, which was significantly lower than that of alkali extraction, indicating that the secondary structure of protein extracted by UARME was more orderly. By comparing the amino acid composition of the two methods, the amino acid content of tea protein extracted by UARME was significantly higher than that of UAAE. CONCLUSION The biological activity of tea protein is closely related to its structure. Compared with alkali extraction, reverse micelles can better protect the secondary structure of proteins, which is of great significance for studying their functional properties. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Minjian Qiu
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Nannan Wang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Jiamin Pend
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Yan Li
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Lu Li
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Xinan Xie
- College of Food Science, South China Agricultural University, Guangzhou, China
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou, China
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Zhao Y, Tian R, Xu Z, Jiang L, Sui X. Recent advances in soy protein extraction technology. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Yuan Zhao
- College of Food Science Northeast Agricultural University Harbin China
| | - Ran Tian
- College of Food Science Northeast Agricultural University Harbin China
| | - Zejian Xu
- College of Food Science Northeast Agricultural University Harbin China
| | - Lianzhou Jiang
- College of Food Science Northeast Agricultural University Harbin China
| | - Xiaonan Sui
- College of Food Science Northeast Agricultural University Harbin China
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Novel Extraction technologies for developing plant protein ingredients with improved functionality. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.10.016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Zhang X, Ren X, Zhao X, Wang M, Liu H, Zhang L, Zhu Y. Comparative effects of extraction methods on functional and structural features of subunits from 11S soy protein fraction. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01476-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Huang Z, Sun J, Zhao L, He W, Liu T, Liu B. Analysis of the gel properties, microstructural characteristics, and intermolecular forces of soybean protein isolate gel induced by transglutaminase. Food Sci Nutr 2022; 10:772-783. [PMID: 35311166 PMCID: PMC8907741 DOI: 10.1002/fsn3.2706] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 12/03/2021] [Accepted: 12/08/2021] [Indexed: 01/01/2023] Open
Abstract
Soybean protein isolate (SPI) is a high-quality plant protein that is primarily used to process various soybean products coagulated by transglutaminase (TGase). In this study, the degree of hydrolysis (DH), sulfhydryl content (SH), surface hydrophobicity (H0 ), secondary structural constitution, and microstructure of TGase-treated soybean protein (SPI, 7S, and 11S) were determined, as well as the effects of NaCl, urea, and SDS on the properties and intermolecular forces of SPI gel were analyzed. The results show that the H0 and SH content of SPI, 7S, and 11S decreased significantly with TGase treatment time (p < .05), while the DH gradually increased and reached its highest value (3.72%, 7.41%, and 1.27%, respectively) at 30 min. As the concentration of these two secondary structures exhibited an inverse relationship, the degradation of β-turns resulted in the increase in β-sheets. The microstructures of SPI and 11S gels were similar, being denser and more ordered than 7S gel. The low concentration of NaCl solution (0.2 mol/L) enhanced gel properties and intermolecular forces, promoting the formation of SPI gel, whereas a high concentration (0.4-0.8 mol/L) had a significant inhibitory effect. Urea and SDS solutions substantially inhibited the formation of SPI gel, leading to significant decreases in the water holding capacity and hardness as well as a considerable increase in the coagulation time (p < .05). The results revealed that hydrogen bonds and hydrophobic interactions were the main intermolecular forces responsible for the gel formation. This study provides adequate technical support and a theoretical basis for soybean protein gel products.
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Affiliation(s)
- Zhanrui Huang
- College of Food and Chemical EngineeringShaoyang UniversityHunan Provincial Key Laboratory of Soybean Products Processing and Safety ControlShaoyangChina
| | - Jing Sun
- College of Food and Chemical EngineeringShaoyang UniversityHunan Provincial Key Laboratory of Soybean Products Processing and Safety ControlShaoyangChina
| | - Liangzhong Zhao
- College of Food and Chemical EngineeringShaoyang UniversityHunan Provincial Key Laboratory of Soybean Products Processing and Safety ControlShaoyangChina
| | - Wanying He
- College of Food and Chemical EngineeringShaoyang UniversityHunan Provincial Key Laboratory of Soybean Products Processing and Safety ControlShaoyangChina
| | - Teyuan Liu
- Jinzai Food Group Co., Ltd.YueyangChina
- Pingjiang Jinzai Food Co., LtdYueyangChina
| | - Binbin Liu
- Jinzai Food Group Co., Ltd.YueyangChina
- Pingjiang Jinzai Food Co., LtdYueyangChina
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Yu Y, Lu X, Zhang T, Zhao C, Guan S, Pu Y, Gao F. Tiger Nut ( Cyperus esculentus L.): Nutrition, Processing, Function and Applications. Foods 2022; 11:foods11040601. [PMID: 35206077 PMCID: PMC8871521 DOI: 10.3390/foods11040601] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 02/10/2022] [Accepted: 02/18/2022] [Indexed: 02/01/2023] Open
Abstract
The tiger nut is the tuber of Cyperus esculentus L., which is a high-quality wholesome crop that contains lipids, protein, starch, fiber, vitamins, minerals and bioactive factors. This article systematically reviewed the nutritional composition of tiger nuts; the processing methods for extracting oil, starch and other edible components; the physiochemical and functional characteristics; as well as their applications in food industry. Different extraction methods can affect functional and nutritional properties to a certain extent. At present, mechanical compression, alkaline methods and alkali extraction-acid precipitation are the most suitable methods for the production of its oil, starch and protein in the food industry, respectively. Based on traditional extraction methods, combination of innovative techniques aimed at yield and physiochemical characteristics is essential for the comprehensive utilization of nutrients. In addition, tiger nut has the radical scavenging ability, in vitro inhibition of lipid peroxidation, anti-inflammatory and anti-apoptotic effects and displays medical properties. It has been made to milk, snacks, beverages and gluten-free bread. Despite their ancient use for food and feed and the many years of intense research, tiger nuts and their components still deserve further exploitation on the functional properties, modifications and intensive processing to make them suitable for industrial production.
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Guo H, Su X, Su Q, Zhuang W, You Z. Au-coated Fe 3O 4 core-shell nanohybrids with photothermal activity for point-of-care immunoassay for lipoprotein-associated phospholipase A 2 on a digital near-infrared thermometer. Anal Bioanal Chem 2020; 413:235-244. [PMID: 33048173 DOI: 10.1007/s00216-020-02995-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 09/24/2020] [Accepted: 10/06/2020] [Indexed: 12/23/2022]
Abstract
A portable photothermal immunoassay based on Au-coated magnetic Fe3O4 core-shell nanohybrids (Au-Fe3O4) was developed for point-of-care (POC) testing of lipoprotein-associated phospholipase A2 (Lp-PLA2) on a digital near-infrared (NIR) thermometer. Au-Fe3O4 photothermal materials were first synthesized through reverse micelle method, and then functionalized with polyclonal rabbit anti-human Lp-PLA2 antibody. A sandwiched immunoreaction was carried out in polyclonal mouse anti-human Lp-PLA2 antibody-coated microplate using Au-Fe3O4-labeled antibody as the detection antibody. With formation of sandwich-type immunocomplex, the captured Au-Fe3O4 on the plate converted the light into heat under an 808-nm laser irradiation (1.5 W cm-2), thereby resulting in the increasing temperature of the detection solution. The temperature variations relative to surrounding temperature was determined on a portable NIR thermometer. Several labeling protocols with gold nanoparticle, Fe3O4 nanoparticle, or Au-Fe3O4 nanohybrids were investigated for determination of Lp-PLA2 and improved analytical features were achieved with the core-shell Au-Fe3O4 nanohybrids. Under optimum conditions, Au-Fe3O4-based immunoassay exhibited good photothermal responses for the detection of Lp-PLA2 with a dynamic linear range of 0.01-100 ng mL-1 at a low detection limit of 8.6 pg mL-1. Good reproducibility and intermediate precision were less than 9.7%. Other biomarkers or proteins did not interfere with responses of this system. An acceptable accuracy was acquired for analysis of human serum sample between Au-Fe3O4-based photothermal immunoassay and commercialized human Lp-PLA2 ELISA kit.
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Affiliation(s)
- Haixin Guo
- Department of Ultrasound, The Second Affiliated Hospital of Fujian Medical University, Quanzhou, 362000, Fujian, China
| | - Xiaoping Su
- Department of Urology, The Second Affiliated Hospital of Fujian Medical University, Quanzhou, 362000, Fujian, China
| | - Qingfu Su
- Department of Urology, The Second Affiliated Hospital of Fujian Medical University, Quanzhou, 362000, Fujian, China
| | - Wei Zhuang
- Department of Urology, The Second Affiliated Hospital of Fujian Medical University, Quanzhou, 362000, Fujian, China
| | - Zhijiao You
- Department of Urology, Jinjiang Municipal Hospital, No. 392, Xinhua Street, Jinjiang City, 362200, Fujian, China.
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Du Y, Chen F, Chen C, Liu K. Monitoring and traceability of genetically modified soya bean event GTS 40-3-2 during soya bean protein concentrate and isolate preparation. ROYAL SOCIETY OPEN SCIENCE 2020; 7:201147. [PMID: 33204471 PMCID: PMC7657909 DOI: 10.1098/rsos.201147] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Accepted: 08/24/2020] [Indexed: 06/01/2023]
Abstract
To evaluate DNA fragmentation and GMO quantification during soya bean protein concentrate and isolate preparation, genetically modified soya bean event GTS 40-3-2 (Roundup ReadyTM soya bean, RRS) was blended with conventional soya beans at mass percentages of 0.9%, 2%, 3%, 5% and 10%. Qualitative PCR and real-time PCR were used to monitor the taxon-specific lectin and exogenous cp4 epsps target levels in all of the main products and by-products, which has practical significance for RRS labelling threshold and traceability. Along the preparation chain, the majority of DNA was distributed in main products, and the DNA degradation was noticed. From a holistic perspective, the lectin target degraded more than cp4 epsps target during both of the two soya bean proteins preparations. Therefore, the transgenic contents in the final protein products were higher than the actual mass percentages of RRS in raw materials. Our results are beneficial to the improvement of GMO labelling legislation and the protection of consumer rights.
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Affiliation(s)
| | - Fusheng Chen
- College of Food Science and Technology, Henan University of Technology, 100, Lianhua Street, High-tech, Zhengzhou 450001, Henan, People's Republic of China
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