Show simple item record

dc.contributor.authorVidal Corominas, Arnau
dc.contributor.authorAmbrosio, Asier
dc.contributor.authorSanchís Almenar, Vicente
dc.contributor.authorRamos Girona, Antonio J.
dc.contributor.authorMarín Sillué, Sònia
dc.date.accessioned2018-01-12T11:53:04Z
dc.date.available2018-01-12T11:53:04Z
dc.date.issued2016-10
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10459.1/62344
dc.description.abstractThe stability of deoxynivalenol (DON) and deoxynivalenol-3-glucoside (DON-3-glucoside) during the breadmaking process was studied. Some enzymes used in the bakery industry were examined to evaluate their effects on DON and DON-3-glucoside. The level of DON in breads without added enzymes was reduced (17-21%). Similarly, the addition of cellulase, protease, lipase and glucose-oxidase did not modify this decreasing trend. The effect of xylanase and alpha-amylase on DON content depended on the fermentation temperature. These enzymes reduced the DON content by 10-14% at 45 degrees C. In contrast, at 30 degrees C, these enzymes increased the DON content by 13-23%. DON-3-glucoside levels decreased at the end of fermentation, with a final reduction of 19-48% when no enzymes were used. However, the presence of xylanase, alpha-amylase, cellulase and lipase resulted in bread with greater quantities of DON-3-glucoside when fermentation occurred at 30 degrees C. The results showed that wheat bran and flour may contain hidden DON that may be enzymatically released during the breadmaking process when the fermentation temperature is close to 30 degrees C.
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.foodchem.2016.04.003
dc.relation.ispartofFood Chemistry, 2016, vol. 208, p. 288-296
dc.rightscc-by-nc-nd, (c) Elsevier, 2016
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/es
dc.subjectDeoxynivalenol
dc.subjectDeoxynivalenol-3-glucoside
dc.subjectOchratoxin A
dc.subjectBaking process
dc.titleEnzyme bread improvers affect the stability of deoxynivalenol and deoxynivalenol-3-glucoside during breadmaking
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2018-01-12T11:53:10Z
dc.identifier.idgrec024230
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2016.04.003


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, 2016
Except where otherwise noted, this item's license is described as cc-by-nc-nd, (c) Elsevier, 2016