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Effect of temperature and pH on the conversion between free and hidden zearalenone in zein
- Source :
- Food chemistry. 360
- Publication Year :
- 2021
-
Abstract
- Food processing might induce the transformation of hidden ZEN (zein-bound ZEN) in maize. The objective of this study was to assess the effect of processing factors on free ZEN and hidden ZEN. After zein was treated under different temperature and pH, ZEN was quantified in samples before and after in vitro digestion. The ratios of hidden to total ZEN in zein are decreased from 54.25% to 40.74% after thermal treatment and from 54.25% to 0 after alkaline treatment, respectively. Conversely, acid treatment increased the ratio of hidden to total ZEN from 54.25% to 100%. Thus, it can be concluded that thermal or alkaline condition induced the conversion of hidden ZEN to free ZEN while acid condition promoted the ZEN-zein interactions to form the hidden ZEN. Overall, temperature and pH values played a vital role in the conversion of hidden ZEN during food processing.
- Subjects :
- Food Handling
Protein Stability
Zein
fungi
Temperature
food and beverages
General Medicine
Thermal treatment
Alkalies
Hydrogen-Ion Concentration
In vitro digestion
Zea mays
Analytical Chemistry
chemistry.chemical_compound
chemistry
Tandem Mass Spectrometry
Zearalenone
Acid treatment
Digestion
Food science
Acids
Chromatography, High Pressure Liquid
Food Science
Subjects
Details
- ISSN :
- 18737072
- Volume :
- 360
- Database :
- OpenAIRE
- Journal :
- Food chemistry
- Accession number :
- edsair.doi.dedup.....11f851bdf8d8f9522d01f6d5ee791cdb