通过全麦粉挤压加工降低链格孢菌毒素的可能性。

Possibility of Alternaria toxins reduction by extrusion processing of whole wheat flour.

作者信息

Janić Hajnal Elizabet, Čolović Radmilo, Pezo Lato, Orčić Dejan, Vukmirović Đuro, Mastilović Jasna

机构信息

Institute of Food Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia.

出版信息

Food Chem. 2016 Dec 15;213:784-790. doi: 10.1016/j.foodchem.2016.07.019. Epub 2016 Jul 5.

DOI:10.1016/j.foodchem.2016.07.019

PMID:27451248

Abstract

This study represents the first report about possibility of reduction of Alternaria toxins in wheat using the extrusion process. Effects of extrusion processing parameters - moisture content (w=16, 20, 24g/100g), feeding rate (q=15, 20, 25kg/h), and screw speed (v=300, 390, 480rpm), on reduction rate of tenuazonic acid (TeA), alternariol (AOH) and alternariol monomethyl ether (AME), in whole wheat flour were investigated. Temperature ranged between 111.1 and 160.8°C, while the absolute pressure was from 0.17 to 0.23MPa. The simultaneous influence of w and v was the most important for TeA reduction (p<0.05), while v and q were the most influential for AOH reduction (p<0.01). Level of AME reduction was mostly influenced by w and v (p<0.10). Optimal parameters for reduction of all three Alternaria toxins were as follows: w=24g/100g, q=25kg/h, v=390rpm, with a reduction of 65.6% for TeA, 87.9% for AOH and 94.5% for AME.

摘要

本研究首次报道了利用挤压工艺降低小麦中链格孢菌毒素的可能性。研究了挤压加工参数——水分含量（w = 16、20、24g/100g）、进料速率（q = 15、20、25kg/h）和螺杆转速（v = 300、390、480rpm）对全麦粉中细交链孢菌酮酸（TeA）、交链孢酚（AOH）和交链孢酚单甲醚（AME）降低率的影响。温度范围在111.1至160.8°C之间，而绝对压力为0.17至0.23MPa。w和v的同时影响对TeA降低最为重要（p<0.05），而v和q对AOH降低影响最大（p<0.01）。AME降低水平主要受w和v影响（p<0.10）。降低所有三种链格孢菌毒素的最佳参数如下：w = 24g/100g，q = 25kg/h，v = 390rpm，TeA降低65.6%，AOH降低87.9%，AME降低94.5%。