Show simple item record

dc.contributor.authorVidal Corominas, Arnau
dc.contributor.authorSanchís Almenar, Vicente
dc.contributor.authorRamos Girona, Antonio J.
dc.contributor.authorMarín Sillué, Sònia
dc.date.accessioned2017-12-19T11:44:12Z
dc.date.available2018-09-01T22:25:45Z
dc.date.issued2017
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10459.1/60758
dc.description.abstractDeoxynivalenol (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-3-glucoside) 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 α-amylase at different fermentation temperatures. Moreover, different α-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 α-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 α-amylase presence cause increases of DON.
dc.description.sponsorshipThe authors are grateful to the Spanish government (project AGL2014-55379-P) for financial support. A. Vidal thanks the Spanish government (Ministry of Education) for the pre-doctoral grant.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherElsevier
dc.relationMINECO/PN2013-2016/AGL2014-55379-P
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1016/j.foodres.2017.08.021
dc.relation.ispartofFood Research International, 2017, vol. 101, p. 139-147
dc.rightscc-by-nc-nd, (c) Elsevier, 2017
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es
dc.subjectDeoxynivalenol
dc.subjectDeoxynivalenol-3-glucoside
dc.subjectBreadmaking
dc.subjectEnzymes
dc.titleEffect of xylanase and α-amylase on DON and its conjugates during the breadmaking process
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2017-12-19T11:44:13Z
dc.identifier.idgrec026332
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.1016/j.foodres.2017.08.021


Files in this item

Thumbnail
Thumbnail
Thumbnail
Thumbnail

This item appears in the following Collection(s)

Show simple item record

cc-by-nc-nd, (c) Elsevier, 2017
Except where otherwise noted, this item's license is described as cc-by-nc-nd, (c) Elsevier, 2017