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Conversion of Deoxynivalenol-3-Glucoside to Deoxynivalenol during Chinese Steamed Bread Processing

Authors
  • Zhang, Huijie1, 2
  • Wu, Li1, 2
  • Li, Weixi1, 2
  • Zhang, Yan1, 2
  • Li, Jingmei1, 2
  • Hu, Xuexu1, 2
  • Sun, Lijuan1, 2
  • Du, Wenming1, 2
  • Wang, Bujun1, 2
  • 1 (W.D.)
  • 2 Laboratory of Quality & Safety Risk Assessment for Cereal Products (Beijing), Ministry of Agriculture, Beijing 100081, China
Type
Published Article
Journal
Toxins
Publisher
MDPI AG
Publication Date
Apr 03, 2020
Volume
12
Issue
4
Identifiers
DOI: 10.3390/toxins12040225
PMID: 32260237
PMCID: PMC7232505
Source
PubMed Central
Keywords
License
Green

Abstract

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.

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