Effect of different ozone treatments on the degradation of deoxynivalenol and flour quality in Fusarium-contaminated wheat
Kun Zhuang, Chen Zhang, Wei Zhang, Wei Xü, Qian Tao, Guozheng Wang, Yuehui Wang, Wenping Ding
Abstract
Deoxynivalenol (DON) in wheat (Emai596) was degraded by five ways of ozone treatments, including ozone-gas treated wheat flour, wheat kernels before and after tempering, and tempering and washing with ozonated-water. For lab-scale milling, the effect on flour quality was investigated. The DON was quantified via high-performance liquid chromatography after extraction with immunoaffinity columns. The measure indicated all treatments could decrease the DON content of flour below 1.00 mg/kg. Ozone-gas treated wheat kernels after tempering had the highest DON degradation rate 33.33%. Ozonation produced no significant difference in gluten qualities, dynamic viscoelasticity, pasting and mixing properties, when wheat kernels were treated with ozone-gas or ozonated-water. Although ozone-gas treated flour had the highest whiteness (85.56), but it had negative effect on the rest of quality indicators. The results suggested the treatment of Ozone-gas treated tempered wheat kernels could not only degrade DON most efficiently but also ensure quality of flour.