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dc.contributor.authorBurgess, Kimberly
dc.description.abstractDeoxynivalenol (DON), a mycotoxin produced in cereal grains infected by Fusarium Head Blight produced by Fusarium graminearium and Deoxynivalenol-3-β-D-glucopyranoside (DON-3G), were studied during processing using LC-MS-MS and GC. DON reduced significantly (P<0.05) 61.8% during milling into flour. Therefore, DON was concentrated mostly in the bran and germ. DON increased 40.8% during the fermentation stage of baking. DON increased in dough more than flour and mixed dough. Milling reduced by 23.7% but fermentation did not. But bread was significantly lower in DON-3G at 0.15 ppm than flour and dough at 0.31 ppm. The baking increased DON and decreased DON-3G showing a difference in stability of the mycotoxins during processing. Enzyme hydrolysis on DON using α-amylase, cellulase, protease, and xylanase, showed a significant increase with cellulase (20.8%), protease (11.4%), and xylanase (35.6%) compared to wheat composite. DON may be bound to the cell wall or protein component of the kernel.en_US
dc.publisherNorth Dakota State Universityen_US
dc.rightsNDSU policy 190.6.2
dc.titleAnalysis of Deoxynivalenol and Deoxynivalenol-3-glucoside in Wheaten_US
dc.typeThesisen_US
dc.date.accessioned2017-09-11T15:48:23Z
dc.date.available2017-09-11T15:48:23Z
dc.date.issued2012
dc.identifier.urihttps://hdl.handle.net/10365/26454
dc.subject.lcshFusarium.en_US
dc.subject.lcshFusariosis.en_US
dc.subject.lcshGrain -- Diseases and pests.en_US
dc.subject.lcshMills and mill-work.en_US
dc.subject.lcshWheat -- Diseases and pests.en_US
dc.rights.urihttps://www.ndsu.edu/fileadmin/policy/190.pdf
ndsu.degreeMaster of Science (MS)en_US
ndsu.collegeAgriculture, Food Systems and Natural Resourcesen_US
ndsu.departmentGreat Plains Institute of Food Safetyen_US
ndsu.programFood Safetyen_US
ndsu.advisorSimsek, Senay


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