Fate of deoxynivalenol and deoxynivalenol-3-glucoside during wheat milling and Chinese steamed bread processing

doi:10.1016/j.foodcont.2014.03.037

	Fate of deoxynivalenol and deoxynivalenol-3-glucoside during wheat milling and Chinese steamed bread processing
	Zhang, Huijie 1,2; Wang, Bujun 1,2
刊名	FOOD CONTROL
	2014
卷号	44 页码:86-91
关键词	Deoxynivalenol Deoxynivalenol-3-glucoside Wheat Milling Chinese steamed bread Processing
ISSN号	0956-7135
DOI	10.1016/j.foodcont.2014.03.037
通讯作者	Zhang, Huijie
英文摘要	To investigate the fate of deoxynivalenol (DON) and deoxynivalenol-3-glucoside (D3G) during wheat milling and Chinese steamed bread (CSB) processing, Fusarium-contaminated wheat samples containing DON and D3G at five different levels were milled and processed to CSB. Mycotoxin levels in milling fractions, doughs and CSB were determined with UPLC-MS/MS. Concentrations of DON and D3G were 1.2-2.2 times and 2.9-4.4 times higher in bran than that in wheat grain and they were slightly lower in shorts compared to bran. Reductions of 79-90% for DON and 23-39% for D3G in flour were observed, respectively, compared to wheat grain. With respect to wheat grain, the distribution of DON was 35% in bran, 27% in shorts, and 9% in flour, and the distribution of D3G was 77% in bran, 58% in shorts, and 37% in flour. Milling decreased the total amount of DON but increased the amount of D3G, which may result from the binding of DON to starch during the milling process. DON levels approximately doubled when the mixed and fermented dough was processed into CSB. D3G concentrations in mixed and fermented doughs and in CSB did not differ significantly, but were almost 50% lower than in flour. Dough making decreased the amount of D3G and steaming increased the amount of DON. CSB processing may thus release bound DON in flour. (C) 2014 Elsevier Ltd. All rights reserved.
学科主题	Food Science & Technology ; FOOD SCIENCE & TECHNOLOGY
语种	英语
出版者	ELSEVIER SCI LTD
WOS记录号	WOS:000338619900013
内容类型	期刊论文
源URL	[http://111.203.20.206/handle/2HMLN22E/4835]
专题	作物科学研究所_谷物检测中心
作者单位	1.Chinese Acad Agr Sci, Inst Crop Sci, Beijing 100081, Peoples R China 2.Minist Agr, Cereal Qual Supervis & Testing Ctr, Beijing 100081, Peoples R China
推荐引用方式 GB/T 7714	Zhang, Huijie,Wang, Bujun. Fate of deoxynivalenol and deoxynivalenol-3-glucoside during wheat milling and Chinese steamed bread processing[J]. FOOD CONTROL,2014,44:86-91.
APA	Zhang, Huijie,&Wang, Bujun.(2014).Fate of deoxynivalenol and deoxynivalenol-3-glucoside during wheat milling and Chinese steamed bread processing.FOOD CONTROL,44,86-91.
MLA	Zhang, Huijie,et al."Fate of deoxynivalenol and deoxynivalenol-3-glucoside during wheat milling and Chinese steamed bread processing".FOOD CONTROL 44(2014):86-91.