Reduction of Fumonisin B1 in Corn Grits by Single-Screw Extrusion

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• 作者：Lloyd B. Bullerman ; Andreia Bianchini ; Milford A. Hanna ; Lauren S. Jackson ; Joseph Jablonski ; Dojin Ryu
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2008
• 出版时间：April 9, 2008
• 年：2008
• 卷：56
• 期：7
• 页码：2400 - 2405
• 全文大小：4877K
• 年卷期：v.56,no.7(April 9, 2008)
• ISSN：1520-5118

文摘

This study was designed to determine the efficacy of extrusion in reducing fumonisin B₁ in corn flaking grits in the presence and absence of glucose. In addition, degradation products of fumonisin B₁ during extrusion were identified and quantitated with a mass balance approach. Uncontaminated clean corn grits, grits spiked with 30 µg/g fumonisin B₁, and grits fermented with Fusarium verticillioides M-2552 (40–50 µg/g fumonisin B₁) were extruded in the presence and absence of glucose (10%, w/w) using a single-screw extruder. Extrusion decreased fumonisin B₁ by 21–37%, whereas the same process with added glucose further decreased fumonisin B₁ by 77–87%. LC−fluorescence and LC-MS showed that most fumonisin in the extruded samples without added glucose was the fumonisin B₁ form, whereas the main degradation product in grits extruded with glucose was N-(deoxy-D-fructos-1-yl)fumonisin B₁. The formation of hydrolyzed fumonisin B₁ was not significant during extrusion. Results suggest that extrusion in the presence of glucose may reduce fumonisin B₁ in corn grits significantly.