Effects of milling and baking technologies on levels of deoxynivalenol and its masked form deoxynivalenol-3-glucoside.

摘要: The co-occurrence of the major Fusarium mycotoxin deoxynivalenol (DON) and its conjugate deoxynivalenol-3-glucoside (DON-3-Glc) has been documented in infected wheat. This study reports on fate this masked DON within milling baking technologies for first time compares levels with those free parent toxin. fractionation DON-3-Glc fractions was similar, tested white flours contained only approximately 60% their content unprocessed wheat grains. No substantial changes both target analytes occurred during dough preparation process, i.e. kneading, fermentation, proofing. However, when bakery improvers enzymes mixtures were employed as a ingredient, distinct increase up to 145% conjugated fermented dough. Some decrease (10 13%, respectively, compared dough) took place baking. Thermal degradation products DON, namely norDON A, B, C, D, DON-lactone detected roasted samples baked bread by means UPLC-Orbitrap MS. Moreover, thermal derived from tentatively identified heat-treated contaminated based accurate mass measurement performed under ultrahigh resolving power. These products, originating through de-epoxidation other structural seskviterpene cycle, named norDON-3-Glc DON-3-Glc-lactone analogically products. Most these compounds located crust experimental breads.