Structural features of arabinoxylans from Sonalika variety of wheat: comparison between whole wheat flour and wheat bran

2003 ◽  
Vol 83 (13) ◽  
pp. 1297-1302 ◽  
Author(s):  
CD Nandini ◽  
PV Salimath
Keyword(s):  
Wheat Flour ◽  
Wheat Bran ◽  
Structural Features ◽  
Whole Wheat Flour ◽  
Whole Wheat

scholarly journals Presence of deoxynivalenol in wheat milling products in Serbia during 2016-2017

2017 ◽  
pp. 57-62
Author(s):  
Marko Jaukovic ◽  
Veselinka Zecevic ◽  
Slavica Stankovic ◽  
Vesna Krnjaja
Keyword(s):  
Wheat Flour ◽  
Wheat Bran ◽  
Fusarium Species ◽  
Contamination Level ◽  
Natural Occurrence ◽  
Whole Wheat Flour ◽  
White Wheat ◽  
Whole Wheat ◽  
Enzymelinked Immunosorbent Assay ◽  
Maximum Contamination Level

Deoxynivalenol (DON) is one of several mycotoxins produced by certain Fusarium species that frequently infect wheat, corn, rice, oats, barley and other grains in the field or during storage. DON affects animal and human health causing vomiting, acute temporary nausea, diarrhea, abdominal pain, headache, dizziness and fever. The objective of this study was to evaluate the natural occurrence of deoxynivalenol (DON) in white wheat flour, whole wheat flour and wheat bran. In this study, a total of 75 white wheat flour, whole wheat flour and wheat bran samples were collected in the period of 2016-2017. All samples were analyzed for DON by enzymelinked immunosorbent assay. DON was detected in 23 out of 45 white wheat flour samples (51.11%), at levels ranging from 99 ?g/kg to 440 ?g/kg. Out of 15 whole wheat flour samples, 14 were contaminated by DON (93.33%), at levels ranging from 98 ?g/kg to 479 ?g/kg. The maximum contamination level of DON (2,790 ?g/kg) in this study was found in wheat bran. Presence of DON was detected in all 15 samples of wheat bran (100%). These results suggest a high percentage of contaminated samples, especially among wheat bran samples, which raises a risk for consumers of wheat bran and the need to monitor final products before consumption.

Determination of Deoxynivalenol in Wheat Bran and Whole-Wheat Flour by Fluorescence Polarization Immunoassay

2013 ◽  
Vol 7 (4) ◽  
pp. 806-813 ◽  
Author(s):  
Stefania Valenzano ◽  
Vincenzo Lippolis ◽  
Michelangelo Pascale ◽  
Agostino De Marco ◽  
Chris M. Maragos ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Wheat Bran ◽  
Fluorescence Polarization ◽  
Fluorescence Polarization Immunoassay ◽  
Whole Wheat Flour ◽  
Whole Wheat

scholarly journals Determination of Deoxynivalenol in Whole Wheat Flour and Whear Bran

2002 ◽  
Vol 85 (6) ◽  
pp. 1355-1359 ◽  
Author(s):  
Heidi S Rupp
Keyword(s):  
Wheat Flour ◽  
Wheat Bran ◽  
Mobile Phase ◽  
Limit Of Detection ◽  
Test Sample ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Relative Standard ◽  
Liquid Chromatographic

Abstract A liquid chromatographic (LC) method was developed for determining deoxynivalenol (DON) in whole wheat flour and wheat bran. A 15 g test sample was extracted with acetonitrile–water (84 + 16, v/v) and applied to a Romer MycoSep cleanup column. The eluate was dried and then reconstituted in a 0.1M phosphate buffer, pH 7.0, and applied to a Vicam DONtest-LC cleanup column. The methanol eluate was chromatographed with a methanol–water (17 + 83, v/v) mobile phase on a C18 column with UV detection at 220 nm. Five replicates at each of 5 fortification levels (0.25, 0.50, 1.0, 2.0, and 4.0 ppm), plus 5 controls, were determined for both whole wheat flour and wheat bran. For flour, the average recoveries were 72.2–91.5% with relative standard deviations (RSDs) of 4.9–18.4%. The intra-assay flour recovery was 82.4% with 9.8% RSD. A 5 replicate sample of naturally incurred wheat had an average of 1.1 ppm DON with 6.7% RSD. For bran, average recoveries of fortified samples were 69.5–99.7% with RSDs of 1.7–18.8%. The intra-assay bran recovery was 81.5% with 8.9% RSD. The limit of detection (about 3× noise) for the method is 0.05 ppm; the correlation coefficient (linearity) was >0.9995. The DON peak was clearly identified and easily integrated in the chromatograms.

scholarly journals The effect of microwave stabilization on the properties of whole wheat flour and its further interpretation by molecular docking

BMC Chemistry ◽  
2021 ◽  
Vol 15 (1) ◽  
Author(s):  
Chenling Qu ◽  
Qiankui Yang ◽  
Lina Ding ◽  
Xueke Wang ◽  
Shengqiang Liu ◽  
...  
Keyword(s):  
Molecular Docking ◽  
Wheat Flour ◽  
Wheat Bran ◽  
Catalytic Center ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Steamed Bread ◽  
And Storage ◽  
Hydrolysis Of

AbstractIn order to stabilize the whole wheat flour and extend its shelf life, microwave was employed to heat the wheat bran to inactivate the lipase in this paper. The effects of microwave heating of wheat bran on the lipase activities, gluten properties, dough properties and storage stability of the stabilized whole wheat flour, and the quality of steamed bread made of stabilized whole wheat flour were investigated. Furthermore, molecular docking was applied to interpret the mechanism. The results showed that microwave can reduce lipase activity, maintain the quality of whole wheat flour dough and steamed bread, and retard rancidity. The molecular docking results displayed that the conformation of the amino acids chains near the lipase catalytic center changed, which made the substrate difficult to enter the catalytic center and prevented the hydrolysis of the fat substrate.

The thermal stability, structural changeability, and aggregability of glutenin and gliadin proteins induced by wheat bran dietary fiber

2019 ◽  
Vol 10 (1) ◽  
pp. 172-179 ◽  
Author(s):  
Sen Ma ◽  
Wen Han ◽  
Li Li ◽  
Xueling Zheng ◽  
Xiaoxi Wang
Keyword(s):  
Thermal Stability ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Wheat Bran ◽  
Destructive Effect ◽  
Whole Wheat Flour ◽  
Whole Wheat

Wheat bran dietary fiber (WBDF) has been reported to be responsible for the low quality of whole wheat flour products due to its destructive effect on the gluten matrix.

scholarly journals The Bread Making Qualities of Bread Dough Supplemented with Whole Wheat Flour and Treated with Enzymes

2017 ◽  
Vol 23 (3) ◽  
pp. 403-410 ◽  
Author(s):  
Koki Matsushita ◽  
Dennis Marvin Santiago ◽  
Tatsuya Noda ◽  
Kazumasa Tsuboi ◽  
Sakura Kawakami ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bread Making ◽  
Bread Dough ◽  
Whole Wheat Flour ◽  
Whole Wheat
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