Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Effects of Barely Processings on the Reduction of Deoxynivalenol

보리 가공에 의한 Deoxynivalenol의 감소 효과

  • Pei, Shi-Chun (Deparment of Food science, Kangnung National University) ;
  • Lee, Won-Jong (Deparment of Food science, Kangnung National University) ;
  • Ryu, Gi-Hyung (Department of Food Science and Technology, Kongju National University) ;
  • Chung, Duck-Hwa (Department of Food Science and Technology, Gyeongsang National University)
  • Published : 2004.09.01
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Abstract

This study examined the effects of pearling, simple heating, baking and extrusion in processing of barley contaminated with deoxynivalenol (DON) on the reduction or destruction of DON. The DON contamination level of barley used in the experiment was 2.08 ppm. The DON-forming strain isolated from the barley was Fusarium graminearum, and the DON formation potential of which was 6.3 ppm on the average in Czapek-Dox broth medium. The DON removal efficiency of pearling was 56.5%, simple heating 3.8-32.7%, extrusion 53-59%, and baking 10.4%. As a large quantity of DON still remains after processing, it tis necessary to develop a new method of removing DON comletely.

Deoxynivalenol (DON)에 오염된 보리의 가공과정에서 도정, 단순가열, 제빵 및 압출성형 등 공정에 의한 DON의 감소 및 파괴에 미치는 영향을 시험하였다. 실험에 사용된 보리의 DON 오염도는 2.08 ppm이었으며 보리로부터 분리한 DON 생선균은 Fusarium graminearum으로 생성능은 Czapek-Dox Broth 액체배지에서 평균 6.33 ppm이었다. 도정에 의한 DON의 제저 정도는 56.5%였으며 단순가열에 의한 감소는 3.8-32.7%로 나타났다. Extrusion에 의한 제거 정도는 53-59%였으며 제빵과정에서 최종 10.4%의 DON이 제거 된 것으로 나타나 가공 후 상당한 DON이 잔류되어있어 DON의 완전제거 할 수 있는 방법을 새로 개발할 필요가 있다고 사료된다.

Keywords

References

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