54I-17 |
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S.-H. Chung, Dept. of Food and Nutrition, College of Health Sciences, Korea Univ., Seoul, 136-703, South Korea, D. RYU, Dept. of Nutrition and Food Sciences, Texas Women's Univ., 304 Administration Drive, Denton, TX 76204, and L. B. Bullerman, Dept. of Food Science and Technology, Univ. of Nebraska-Lincoln, Lincoln, NE 68583-0919. Water has been known to be the ideal solvent for moniliformin, but not suitable to extract this toxin from cooked matrices due to instant swelling upon addition of the solvent. In this study, an improved method to extract moniliformin from extruded corn grits using á-amylase was developed. In an effort to optimize the method, the efficacy of using protease was also studied. Treatment with á-amylase resulted in a clear solution with decreased solids content as measured by transmittance (%T), which improved from 0 to 96% in 10 min and remained constant after continued reaction for 120 min. Treatment with protease alone increased %T from 0 to 83% in 60 min, but produced yellow pigment after 60 min which decreased %T as the reaction continued. When treated with á-amylase followed by protease, additional protease treatment after 10 min of á-amylase did not increase the amount of moniliformin detected. The average recovery of moniliformin from extruded corn grits was 96% when á-amylase was used in the extraction procedure. Overall, the amounts of moniliformin detected in extruded corn grits increased significantly by using enzyme hydrolysis. Chromatographic separation was also benefited by less interference and improved peaks.
Session 54I, Toxicology & Safety Evaluation: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |