FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (11): 62-66.doi: 10.7506/spkx1002-6630-201311015

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Reduction of Deoxynivalenol in Wheat during Milling Process

CHEN Fei,LIU Yang*,XING Fu-guo   

  1. Key Laboratory of Agro-products Processing Complex Laboratory, Ministry of Agriculture, Institute of Agro-products Processing
    Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
  • Received:2012-03-29 Revised:2013-03-07 Online:2013-06-15 Published:2013-06-03
  • Contact: Liu Yang E-mail:liuyangg@hotmail.com

Abstract:

In the present study, bran, fine bran and different flour mill streams including straight-grade flour from 9
cultuvars of wheat with natural contamination of deoxynivalenol (DON) at different levels were determined for DON content
in order to explore the reduction of DON during the milling process. The results indicated that DON was widely distributed
in different parts of wheat after milling. Only approximately 31.03%-50.39% of DON was distributed in flour, and most
was distributed in the epidermis of wheat. DON content in wheat endosperm revealed a gradual increase from the inside to
the outside. DON content was decreased by 23.67%-58.97% in straight-grade flour, and exhibited maximum decrease of
70.51% in germ flour. A regression model equation indicating the relationship of DON content between wheat grains and
flour was fitted as follows: y = 0.498x1.206(R2 = 0.991). DON was reduced more significantly in wheat with a lower level of
DON contamination. In summary, milling can be seen as an effective strategy to reduce DON in wheat.

Key words: wheat milling, DON, reduction, deoxynivalenol

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