title: Enzyme bread improvers affect the stability of deoxynivalenol and deoxynivalenol-3-glucoside during breadmaking.
abstract: 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 α-amylase on DON content depended on the fermentation temperature. These enzymes reduced the DON content by 10-14% at 45°C. In contrast, at 30°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, α-amylase, cellulase and lipase resulted in bread with greater quantities of DON-3-glucoside when fermentation occurred at 30°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°C.
authors.affiliation: Food Technology Dept, XaRTA-UTPV, Agrotecnio Center, University of Lleida, Spain.
authors.forename: Arnau
authors.initials: A
authors.lastname: Vidal
authors.affiliation: Food Technology Dept, XaRTA-UTPV, Agrotecnio Center, University of Lleida, Spain.
authors.forename: Asier
authors.initials: A
authors.lastname: Ambrosio
authors.affiliation: Food Technology Dept, XaRTA-UTPV, Agrotecnio Center, University of Lleida, Spain.
authors.forename: Vicente
authors.initials: V
authors.lastname: Sanchis
authors.affiliation: Food Technology Dept, XaRTA-UTPV, Agrotecnio Center, University of Lleida, Spain.
authors.forename: Antonio J
authors.initials: AJ
authors.lastname: Ramos
authors.affiliation: Food Technology Dept, XaRTA-UTPV, Agrotecnio Center, University of Lleida, Spain. Electronic address: smarin@tecal.udl.cat.
authors.forename: Sonia
authors.initials: S
authors.lastname: Marín
mesh_terms: D001939:Bread; D002480:Cellulase / Q000378:metabolism; D003296:Cooking; D004043:Dietary Fiber; D043364:Endo-1,4-beta Xylanases / Q000378:metabolism; D005285:Fermentation; D005433:Flour / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D005960:Glucosides / Q000737:chemistry*; D008049:Lipase / Q000378:metabolism; D014255:Trichothecenes / Q000737:chemistry*; D000516:alpha-Amylases / Q000378:metabolism
chemical_list: D004043:Dietary Fiber; D005960:Glucosides; D014255:Trichothecenes; C542050:deoxynivalenol-3-glucoside; D008049:Lipase; D000516:alpha-Amylases; D002480:Cellulase; D043364:Endo-1,4-beta Xylanases; C007262:deoxynivalenol
keywords: Baking process; Deoxynivalenol; Deoxynivalenol (PubChem CID: 40024); Deoxynivalenol-3-glucoside; Deoxynivalenol-3-glucoside (PubChem CID: 183022); Enzymes; Flour improvers; Ochratoxin A