Abstract
In the inspection of genetically modified rice, rice taxon-specific DNA could not be detected in processed rice food (bifun: rice vermicelli). The effects of using PCR the ratio of rice powder content and temperature of processing on the detection of taxon-specific DNA were examined by means of processing model experiments using cornstarch with 0, 2, 5, 10% rice powder by weight. Cornstarch and rice powder were blended with water and subjected to heating, steam-treatment, and autoclaving. The rice taxon-specific DNA was detectable in 2% rice powder following heat and steam treatments. After autoclaving, rice taxon-specific DNA was detected only in the 10% rice powder product. In the processing model experiment using rice powder, it was found that autoclaving caused severe DNA degradation.
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