Reduction Of Deoxynivalenol (DON) During Processing Of Flour Products

Deoxynivalenol (DON) is a natural-occurring mycotoxin which belongs to a wide family ofmycotoxins known as trichothecenes produced by several Fusarium species, mainly F. graminearumand F. culmorum. It is a significant contaminant due to its frequent occurrence in toxicologicallyrelevant concentrations worldwide. DON affects animal and human health causing acute toxicity andimmunotoxicity. In addition, livestock and poultry consumption of the DON contaminated feed, it ispresent in small amount in the milk, meat and eggs and thus indirectly affect human health. Since therate of the occurrence of DON in wheat is high, effective procedures to remove or eliminate DON fromfood products is essential to minimize exposures in those who consume large amounts of wheat.1. The present study analyzed the level of DON removal in different noodle making processes andits content was determined in the processed and cooked noodles. Nine different DON contaminatedwheat flours were used as raw materials in the noodle making process. During the kneading of thedough, sodium carbonate was added at0,0.3%and1%, and the level of DON was detected in wet, dryand cooked noodle. The results showed that cooking is a effective way of removing DON, reduction ofDON content in1%sodium carbonate was higher than the other two kinds of noodle. No significantdifference in the non-alkaline and0.3%alkaline noodle. Presence of1%sodium carbonate in the wetand dry noodle had brought some changes in DON concentration. Boiling DON in0.3%sodiumcarbonate solution could generate a new product and its molecular structure needs further evaluation.2. To analyze the reduction of DON in the dried noodles and cooked noodles by different sodiumcarbonate concentration and different drying temperature. The results showed that the reduction of DONin the noodles processing and cooking by1%sodium carbonate added and dried at70°C was higherthan low temperature dried noodles and no alkaline noodles and the content of DON in the dried noodlecan be reduced from1.92mg/kg to the maximum tolerable limits of DON in China. After noodles werecooked, DON can be reduced from4.50mg/kg to national standards. Added1%content sodiumcarbonate and dried by high-temperature significantly increased reduction of DON.3. To analyze the reduction of DON after noodles steamed by using different processing of DONcontamination. The results showed that if the alkaline content was0.35%and the water content was38%, The prediction curve of DON in steamed cooked noodles was y=0.8203x-0.0982, R2=0.9947.The DON content reduced from1.34mg/kg to the maximum tolerable limits of DON in China aftersteaming. The alkaline condition played an important role in the reduction of DON.4. To determine of reduction of DON, contaminated noodles was cooked by alkali water. TheDON content predicted curve by the0.25%sodium carbonate cooked was y=0.4546x-0.0377, R2=0.9605. From the curve, the DON can be reduced from2.30mg/kg to the maximum tolerable limits ofDON in China after noodles was cooked in alkali water. The alkaline significant increased the reductionof DON. 5. Deoxynivalenol (DON) contaminated wheat was used in making bread and the role of breadprocessing and bread additives on deoxynivalenol reduction was analyzed. The results showed that afterfermentation, no significantly difference in the DON content from the original flour was observed. Afterbaking, the DON reduction in bread crust is7.95%to15.08%, and the DON reduction in inner parts ofbread is7.39%to17.06%. The content of DON in bread crust had no significant difference from innerparts of bread. Maillard reaction had no significant influence on the reduction of DON content. Theadditives Vc (200mg/kg), L-cysteine hydrochloride (60mg/kg), and glutathione (60mg/kg) had nosignificant impact on the DON reduction in bread fermentation and baking process.