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Article

Conversion of Deoxynivalenol-3-Glucoside to Deoxynivalenol during Chinese Steamed Bread Processing

by 1,2, 1,2, 1,2, 1,2, 1,2, 1,2, 1,2, 1,2 and 1,2,*
1
Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, China
2
Laboratory of Quality & Safety Risk Assessment for Cereal Products (Beijing), Ministry of Agriculture, Beijing 100081, China
*
Author to whom correspondence should be addressed.
Received: 2 March 2020 / Revised: 29 March 2020 / Accepted: 30 March 2020 / Published: 3 April 2020
We reported the conversion of deoxynivalenol-3-glucoside (D3G) to deoxynivalenol (DON) during Chinese steamed bread (CSB) processing by artificial D3G contamination. Meanwhile, the effects of enzymes in wheat flour and those produced from yeast, along with the two main components in wheat flour—wheat starch and wheat gluten—on the conversion profiles of D3G were evaluated. The results showed D3G could convert to DON during CSB processing, and the conversion began with dough making and decreased slightly after fermentation and steaming. However, there was no significant difference in three stages. When yeast was not added, or enzyme-deactivated wheat flour was used to simulate CSB process, and whether yeast was added or not, D3G conversion could be observed, and the conversion was significantly higher after dough making. Likewise, D3G converted to DON when wheat starch and wheat gluten were processed to CSB, and the conversion in wheat starch was higher. View Full-Text
Keywords: deoxynivalenol-3-glucoside; deoxynivalenol; conversion; Chinese steamed bread; processing deoxynivalenol-3-glucoside; deoxynivalenol; conversion; Chinese steamed bread; processing
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MDPI and ACS Style

Zhang, H.; Wu, L.; Li, W.; Zhang, Y.; Li, J.; Hu, X.; Sun, L.; Du, W.; Wang, B. Conversion of Deoxynivalenol-3-Glucoside to Deoxynivalenol during Chinese Steamed Bread Processing. Toxins 2020, 12, 225. https://0-doi-org.brum.beds.ac.uk/10.3390/toxins12040225

AMA Style

Zhang H, Wu L, Li W, Zhang Y, Li J, Hu X, Sun L, Du W, Wang B. Conversion of Deoxynivalenol-3-Glucoside to Deoxynivalenol during Chinese Steamed Bread Processing. Toxins. 2020; 12(4):225. https://0-doi-org.brum.beds.ac.uk/10.3390/toxins12040225

Chicago/Turabian Style

Zhang, Huijie, Li Wu, Weixi Li, Yan Zhang, Jingmei Li, Xuexu Hu, Lijuan Sun, Wenming Du, and Bujun Wang. 2020. "Conversion of Deoxynivalenol-3-Glucoside to Deoxynivalenol during Chinese Steamed Bread Processing" Toxins 12, no. 4: 225. https://0-doi-org.brum.beds.ac.uk/10.3390/toxins12040225

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