Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Reduction of Deoxynivalenol in Barley by Chemical Treatments and Malting

  • Pei, Shi-Chun (Foodstuff Institute, Heilongjiang August First Land Reclamation University) ;
  • Lee, Won-Jong (Department of Food Science, Kangnung National University) ;
  • Kim, Suk-Shin (Department of Food and Nutrition, The Catholic University of Korea)
  • Published : 2005.12.31
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Abstract

Fusarium mycotoxin deoxynivalenol (DON) contents and its critical quality parameters were analyzed using two-rowed, six-rowed, and hulless barleys. DON content in the two-rowed Korean barleys was lower than that in the six-rowed barleys. The average DON contents of six-rowed, two-rowed, and hulless barleys were 1.35 ppm, 0.36 ppm, and 0.49 ppm, respectively. The DON content was reduced by 6.2% by sieving, by 6.0% by washing with water and by 18.1-69.8% by treatment with aqueous chemical solutions. Of the reagents investigated, aqueous sodium bicarbonate gave the greatest reduction in the barley DON level. The DON content was reduced to 62.5% of initial level after 3 days of steeping and to 23.1% after 3 days of germination. DON was not detected after steeping barley for 24 hr in 0.1M $Na_2CO_3$ solution with 0.1 % activated carbon.

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References

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