Effects of milling and baking technologies on levels of deoxynivalenol and its masked form deoxynivalenol-3-glucoside

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F11%3A43892759" target="_blank" >RIV/60461373:22330/11:43892759 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1021/jf202428f" target="_blank" >http://dx.doi.org/10.1021/jf202428f</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1021/jf202428f" target="_blank" >10.1021/jf202428f</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Effects of milling and baking technologies on levels of deoxynivalenol and its masked form deoxynivalenol-3-glucoside

Popis výsledku v původním jazyce

Co-occurrence of deoxynivalenol-3-glucoside (DON-3-Glc) and the major Fusarium mycotoxin deoxynivalenol (DON) has been documented in infected cereals. This study reports on the fate of this 'masked' DON within milling and baking technologies for the first time and compares it with a free parent toxin. The fractionation of DON-3-Glc and DON in milling fractions was similar, tested white flours contained only approx. 60% of their content in unprocessed wheat grains. No substantial changes of both target analytes occurred during dough preparation - kneading, fermentation and proofing. However, when 'bakery improvers' enzymes mixtures were employed as dough ingredient, distinct increase up to 145% of conjugated DON-3-Glc occurred in fermented dough. Some decrease of both DON-3-Glc and DON (10 and 13%, respectively, in comparison to fermented dough) took place during baking. Thermal degradants of DON, namely norDON A, B, C, D and DON-lactone were detected in roasted wheat samples and baked

Název v anglickém jazyce

Effects of milling and baking technologies on levels of deoxynivalenol and its masked form deoxynivalenol-3-glucoside

Popis výsledku anglicky

Co-occurrence of deoxynivalenol-3-glucoside (DON-3-Glc) and the major Fusarium mycotoxin deoxynivalenol (DON) has been documented in infected cereals. This study reports on the fate of this 'masked' DON within milling and baking technologies for the first time and compares it with a free parent toxin. The fractionation of DON-3-Glc and DON in milling fractions was similar, tested white flours contained only approx. 60% of their content in unprocessed wheat grains. No substantial changes of both target analytes occurred during dough preparation - kneading, fermentation and proofing. However, when 'bakery improvers' enzymes mixtures were employed as dough ingredient, distinct increase up to 145% of conjugated DON-3-Glc occurred in fermented dough. Some decrease of both DON-3-Glc and DON (10 and 13%, respectively, in comparison to fermented dough) took place during baking. Thermal degradants of DON, namely norDON A, B, C, D and DON-lactone were detected in roasted wheat samples and baked

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2011

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Agricultural and Food Chemistry

ISSN

0021-8561

e-ISSN

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Svazek periodika

59

Číslo periodika v rámci svazku

17

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

10

Strana od-do

9303-9312

Kód UT WoS článku

000294585100033

EID výsledku v databázi Scopus

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