کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9487213 | 1330566 | 2005 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Fusarium-inoculated wheat: deoxynivalenol contents and baking quality in relation to infection time
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Cereals contaminated by Fusarium spp. and their mycotoxins, e.g. deoxynivalenol (DON), are not only a risk to human and animal health but also show reduced technological properties. This study examines the influence of high Fusarium infection levels of wheat on its baking quality in relation to infection time. Nearly uninfected wheat, wheat inoculated with a spore-mixture of different Fusarium spp. at the time of flowering, and wheat inoculated with spores of Fusarium graminearum at different growth stages were investigated. Extension and baking tests, HPLC analyses of gluten proteins, and DON determination were performed as well as X-ray absorption spectroscopy to analyse the sulfur speciation of gluten proteins on a molecular level. Our results indicate that high Fusarium infection levels accompanied with high DON contents did not necessarily deteriorate baking quality. This finding was independent of infection time.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 16, Issue 8, October 2005, Pages 739-745
Journal: Food Control - Volume 16, Issue 8, October 2005, Pages 739-745
نویسندگان
Alexander Prange, Barbara Birzele, Johannes Krämer, Anja Meier, Hartwig Modrow, Peter Köhler,