Distribution of Mycotoxins in Milling and Wet Processing of Scabby Wheat
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Wheat scab not only leads to loss of grain but also poses a high risk of contamination by various mycotoxins. To study the distribution of four kinds of mycotoxins in scabby wheat after milling and wet processing, infected wheat was milled into flour in the laboratory, after which crude starch and gluten were obtained by wet separation. Content of deoxynivalenol (DON), aflatoxin B1 (AFB1), zearalenone (ZEN), and ochratoxin A (OTA) in flour and separated products was measured by enzyme-linked immunosorbent assay (ELISA). The results showed that milling and wet processing had a significant influence on the distribution of mycotoxins. After grinding, the content of DON, AFB1, and ZEN in break flour and reduction flour were significantly lower than that in raw grain, ranging from 1.38% to 16.24%, 20.47% to 71.77%, and 26.71% to 69.51%, respectively. The products of wet processing showed DON content ranging from 4.88% to 12.11% of that obtained in corresponding straight flour. While AFB1 and OTA were concentrated and enriched in the products, their concentration was 2.55 and 3.65 times that in straight flour, respectively. The content of ZEN in crude starch was approximately 12.70% to 15.83% of that in straight flour, while wheat gluten concentration increased 4.11 times that in corresponding straight flour. The results from this study indicates that appropriate wheat treatment methods, such as grinding and wet processing, should be selected for wheat processing according to the fungal infection type and severity of scabby wheat during industrial production.
