中文摘要：脱氧雪腐镰刀菌烯醇（DON）是全球最常见的真菌毒素之一，并因其广泛的副作用，对人和动物健康构成风险。3-葡萄糖苷脱氧雪腐镰刀菌烯醇(DON-3-葡萄糖苷)是DON的植物派生物，广泛存在于谷物制品中。DON的田间积累不可避免，因而探索食品加工过程中影响DON稳定性的所有条件非常重要。面包是全世界消费量最大的谷物制品之一，但由于影响DON及其派生物的因素很多，已发布的信息中有关面包中DON稳定性的结果差异很大。因此，本研究在面包制作过程中，在不同的发酵温度下加入木聚糖酶和α-淀粉酶，旨在研究DON及其派生物的去向。研究表明，面包制作过程能降低DON浓度，而添加木聚糖酶和α-淀粉酶会升高DON的浓度。
外文摘要：Deoxynivalenol (DON) is one of the most frequently occurring mycotoxins in wheat crops worldwide and poses a risk to human and animal health due to its wide range of adverse effects. Deoxynivalenol-3-glucoside (DON-3glucoside) is a DON plant conjugate that is widely found in cereal products. As DON accumulation in the field seems unavoidable, it is important to investigate all of the conditions that affect its stability during food processing. One of the most consumed cereal product around the world is bread, however the published information about DON stability in bread shows a large variability of results because a huge amount of factors affect DON and its modified forms. So, the aim of this research was to study the fate of DON and its modified forms through the breadmaking process with the addition of xylanase and alpha-amylase at different fermentation temperatures. Moreover, different alpha-amylase and xylanase concentrations were added to the dough to be fermented. To quantify DON and its derived forms in the samples, liquid chromatography with double mass spectrophotometer was used. DON was reduced during fermentation and baking; however, the reduction at each step was related to the fermentation temperature. The presence of alpha-amylase and xylanase caused increases in DON during fermentation and during early baking. DON-3-glucoside was slightly reduced after fermentation and was widely increased (> 80%) after baking. Deepoxy-deoxynivalenol (DOM-1) increased during the breadmaking process. Breadmaking process can reduce DON concentration, however xylanase and alpha-amylase presence cause increases of DON.
外文关键词：Deoxynivalenol；Deoxynivalenol-3-glucoside；Breadmaking；Enzymes；Modified forms
作者：Vidal, A；Sanchis, V；Ramos, AJ；Marin, S
作者单位：Univ Lleida
期刊名称：FOOD RESEARCH INTERNATIONAL
期刊影响因子：3.182
出版年份：2017
出版刊次：11
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