脱氧雪腐镰刀菌烯醇-3-葡萄糖苷在中式馒头加工过程中的转化。
Conversion of Deoxynivalenol-3-Glucoside to Deoxynivalenol during Chinese Steamed Bread Processing.
机构信息
Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
Laboratory of Quality & Safety Risk Assessment for Cereal Products (Beijing), Ministry of Agriculture, Beijing 100081, China.
出版信息
Toxins (Basel). 2020 Apr 3;12(4):225. doi: 10.3390/toxins12040225.
We reported the conversion of deoxynivalenol-3-glucoside (D3G) to deoxynivalenol (DON) during Chinese steamed bread (CSB) processing by artificial D3G contamination. Meanwhile, the effects of enzymes in wheat flour and those produced from yeast, along with the two main components in wheat flour-wheat starch and wheat gluten-on the conversion profiles of D3G were evaluated. The results showed D3G could convert to DON during CSB processing, and the conversion began with dough making and decreased slightly after fermentation and steaming. However, there was no significant difference in three stages. When yeast was not added, or enzyme-deactivated wheat flour was used to simulate CSB process, and whether yeast was added or not, D3G conversion could be observed, and the conversion was significantly higher after dough making. Likewise, D3G converted to DON when wheat starch and wheat gluten were processed to CSB, and the conversion in wheat starch was higher.
我们报道了在人工污染脱氧雪腐镰刀菌烯醇-3-葡萄糖苷（D3G）的情况下，中国馒头（CSB）加工过程中 D3G 向脱氧雪腐镰刀菌烯醇（DON）的转化。同时，评估了小麦粉中的酶以及酵母产生的酶，以及小麦粉中的两个主要成分——小麦淀粉和小麦面筋，对 D3G 转化谱的影响。结果表明，D3G 可以在 CSB 加工过程中转化为 DON，并且该转化从面团制作开始，发酵和蒸煮后略有下降。然而，在这三个阶段没有显著差异。当不添加酵母或使用酶失活的小麦粉来模拟 CSB 过程，以及是否添加酵母时，都可以观察到 D3G 的转化，并且在面团制作后转化率显著提高。同样，当小麦淀粉和小麦面筋被加工成 CSB 时，D3G 也会转化为 DON，并且小麦淀粉的转化率更高。
Zotero 插件