Genetic engineering technology is the core of modern biotechnology. Since its birth in the 1970s, it has been rapidly developed and widely used in recent decades. It has the characteristics of fundamentally changing the performance of biology and food, and has attracted more and more attention of food science and technology workers. The concept of food has also changed from agricultural food and industrial food to genetic engineering or biotechnology food. In the 21st century, biotechnology with genetic engineering as the core will bring a revolution to the food industry. Next redbert (Beijing) Biotechnology Co., Ltd. will introduce the application of genetic engineering technology in food.

1、 Basic concepts of genetic engineering

1. Genetic engineering is mainly a recombinant DNA technology, which means that different genes are "cut", "combined" and "spliced" in vitro, and then asexual reproduction (so-called cloning) is carried out through vectors (microorganisms or animal and plant cells), so that a new gene can produce essential nutrients for human body in the expression of receptor cells, Or form a new biological type.

2. Basic principles and steps of genetic engineering technology

① Isolation of DNA fragments containing target genes from complex genomes of organisms.

② In vitro, the DNA fragment containing the target gene is connected to the carrier molecule that can replicate itself and has selective markers to form a recombinant DNA molecule.

③ introducing recombinant DNA molecules into recipient cells (also known as host cells or host cells).

④ The recombinant somatic cells proliferate to produce a large number of propagules.

⑤ Screening cell clones with recombinant DNA molecules from a large number of cell reproductive populations.

⑥ Further study and analyze the target genes of the selected cells to realize the expression of functional proteins.

2、 Application of genetic engineering in food industry

1. Application of enzyme preparation

The traditional enzyme sources are animal organs and plant seeds, but with the development of fermentation engineering, there is a model in which microorganisms are the main enzyme source. In recent years, due to the development of genetic engineering technology, we can modify enzymes as needed, and even create new enzymes that have never been found in nature. Protease, amylase, lipase, glucoamylase and plant enzyme can be produced by genetic engineering technology.

2. Changing food raw materials

Transgenic plants can be reformed to resist diseases and pests, which has far-reaching economic significance. In 1986, transgenic tobacco plants resistant to tobacco mosaic virus were obtained for the first time, and the control effect on tobacco mosaic virus was 70%.

3. Improve food quality and flavor

Using genetic technology and cell engineering technology, we can produce unique food flavors and flavors, such as vanilla, cocoa flavor, pineapple flavor, and advanced natural pigments, such as carotenoids, anthocyanins, curry yellow and so on.

4. It is used to produce health food and special food

Nowadays, the development of health food depends on the new technology of genetic engineering. Gene expression can be obtained in animal and plant cells by transgenic means to produce health ingredients or effective factors beneficial to human health.

3、 Safety of genetically modified foods

The application of genetic engineering in food industry has brought great social and economic benefits, but the environmental release and food safety of genetic engineering and genetic engineering have attracted more and more attention. Food is related to human life and health. The development of genetic food not only needs to solve technical problems, but also needs to be accepted by the society.

* The above contents are collected online for reference only. If this site article involves copyright and other issues, please contact this site in time, and we will deal with it as soon as possible!