Ragab Wafik S M, Drusch Stephan, Schnieder Frank, Beyer Marco
Department of Food Science and Technology, Faculty of Agriculture, Assiut University, Egypt.
Int J Food Sci Nutr. 2007 May;58(3):169-77. doi: 10.1080/09637480601040997.
Soaking and boiling whole wheat kernels in water are the key steps in the preparation of an Egyptian dish called 'balila'. The effects of washing, soaking and boiling wheat kernels in tap water or in 0.1 M Na2CO3 solution on the deoxynivalenol (DON) content of the wheat kernels were studied. Boiling contaminated wheat kernels in water reduced the DON content of the grain by 70%. The mechanism of decontamination due to boiling is probably a leaching of DON out of the grain into the boiling medium. A combined treatment of soaking in 0.1 M Na2CO3 solution (pH 11) with subsequent boiling reduced the DON content of the grain by 93%. Data suggest that apart from leaching DON out of the kernels into the boiling medium, a degradation of DON occurred in alkaline medium. Modifying the traditional process of 'balila' preparation by using Na2CO3 solution may be useful to reduce the risk of mycotoxin exposure via 'balila'.
将全麦粒在水中浸泡和煮沸是制作一种名为“巴利拉”的埃及菜肴的关键步骤。研究了将麦粒在自来水或0.1 M碳酸钠溶液中洗涤、浸泡和煮沸对麦粒中脱氧雪腐镰刀菌烯醇（DON）含量的影响。将受污染的麦粒在水中煮沸可使谷物中的DON含量降低70%。煮沸导致去污的机制可能是DON从谷物中浸出到沸腾介质中。用0.1 M碳酸钠溶液（pH 11）浸泡并随后煮沸的联合处理可使谷物中的DON含量降低93%。数据表明，除了将DON从谷粒中浸出到沸腾介质中外，DON在碱性介质中还会发生降解。通过使用碳酸钠溶液改变“巴利拉”的传统制作工艺，可能有助于降低通过“巴利拉”接触霉菌毒素的风险。
