Thermostability of DNA from wheat in heated food products

Abstract

To assess the stability of DNA from heated food products, the PCR of the 18S rDNA gene was utilized. The results show as follows; 1. DNA extracted from heated wheat flour was available for PCR amplification when heat temperature was less than 130°C. 2. DNA was directly decomposed by heat over 130°C. 3. DNA in food products was stable for heat compare with DNA or DNA of wheat flour. As a result, the thermal history of the center of the food product is important for DNA thermostability.