Enzyme bread improvers affect the stability of deoxynivalenol and deoxynivalenol-3-glucoside during breadmaking

The 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...

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Autores: Vidal Corominas, Arnau, Ambrosio, Asier, Sanchís Almenar, Vicente, Ramos Girona, Antonio J., Marín Sillué, Sònia
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2016
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:10459.1/62344
Acceso en línea:https://doi.org/10.1016/j.foodchem.2016.04.003
http://hdl.handle.net/10459.1/62344
Access Level:acceso abierto
Palabra clave:Deoxynivalenol
Deoxynivalenol-3-glucoside
Ochratoxin A
Baking process
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spelling Enzyme bread improvers affect the stability of deoxynivalenol and deoxynivalenol-3-glucoside during breadmakingVidal Corominas, ArnauAmbrosio, AsierSanchís Almenar, VicenteRamos Girona, Antonio J.Marín Sillué, SòniaDeoxynivalenolDeoxynivalenol-3-glucosideOchratoxin ABaking processThe 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.The 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.Elsevier2018201820162018info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttps://doi.org/10.1016/j.foodchem.2016.04.003http://hdl.handle.net/10459.1/62344http://hdl.handle.net/10459.1/62344reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)Inglésinfo:eu-repo/grantAgreement/MINECO//AGL2014-55379-PVersió postprint del document publicat a: https://doi.org/10.1016/j.foodchem.2016.04.003Food Chemistry, 2016, vol. 208, p. 288-296cc-by-nc-nd, (c) Elsevier, 2016info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/esoai:recercat.cat:10459.1/623442026-05-29T05:05:01Z
dc.title.none.fl_str_mv Enzyme bread improvers affect the stability of deoxynivalenol and deoxynivalenol-3-glucoside during breadmaking
title Enzyme bread improvers affect the stability of deoxynivalenol and deoxynivalenol-3-glucoside during breadmaking
spellingShingle Enzyme bread improvers affect the stability of deoxynivalenol and deoxynivalenol-3-glucoside during breadmaking
Vidal Corominas, Arnau
Deoxynivalenol
Deoxynivalenol-3-glucoside
Ochratoxin A
Baking process
title_short Enzyme bread improvers affect the stability of deoxynivalenol and deoxynivalenol-3-glucoside during breadmaking
title_full Enzyme bread improvers affect the stability of deoxynivalenol and deoxynivalenol-3-glucoside during breadmaking
title_fullStr Enzyme bread improvers affect the stability of deoxynivalenol and deoxynivalenol-3-glucoside during breadmaking
title_full_unstemmed Enzyme bread improvers affect the stability of deoxynivalenol and deoxynivalenol-3-glucoside during breadmaking
title_sort Enzyme bread improvers affect the stability of deoxynivalenol and deoxynivalenol-3-glucoside during breadmaking
dc.creator.none.fl_str_mv Vidal Corominas, Arnau
Ambrosio, Asier
Sanchís Almenar, Vicente
Ramos Girona, Antonio J.
Marín Sillué, Sònia
author Vidal Corominas, Arnau
author_facet Vidal Corominas, Arnau
Ambrosio, Asier
Sanchís Almenar, Vicente
Ramos Girona, Antonio J.
Marín Sillué, Sònia
author_role author
author2 Ambrosio, Asier
Sanchís Almenar, Vicente
Ramos Girona, Antonio J.
Marín Sillué, Sònia
author2_role author
author
author
author
dc.subject.none.fl_str_mv Deoxynivalenol
Deoxynivalenol-3-glucoside
Ochratoxin A
Baking process
topic Deoxynivalenol
Deoxynivalenol-3-glucoside
Ochratoxin A
Baking process
description The 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.
publishDate 2016
dc.date.none.fl_str_mv 2016
2018
2018
2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.foodchem.2016.04.003
http://hdl.handle.net/10459.1/62344
http://hdl.handle.net/10459.1/62344
url https://doi.org/10.1016/j.foodchem.2016.04.003
http://hdl.handle.net/10459.1/62344
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/MINECO//AGL2014-55379-P
Versió postprint del document publicat a: https://doi.org/10.1016/j.foodchem.2016.04.003
Food Chemistry, 2016, vol. 208, p. 288-296
dc.rights.none.fl_str_mv cc-by-nc-nd, (c) Elsevier, 2016
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/es
rights_invalid_str_mv cc-by-nc-nd, (c) Elsevier, 2016
http://creativecommons.org/licenses/by-nc-nd/4.0/es
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.81155

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