| In order to explore the reduction conditions of deoxynivalenol(DON)in wheat grains and optimize ozone treatment conditions suitable for industrial production,the wheat infected with scab by nature was used as raw material in this paper.The wheat is treated at the water regulation of an industrial production line,and the removal effect of ozone on DON in wheat components are studied to optimize the wheat flow.We find the influence of ozone treatment on flour quality by analyzing the distribution and reduction effect of DON in the main flour producing points in industrial production line.This research provides a technical reference for the industrial processing of wheat flour by ozone.1?Ozone treatment can reduce the content of DON,utilize ozone oxidation and destroy the structure of DON.The experiment showed that when the ozone concentration is 80%to 100%,the ozone degradation effect of DON in wheat grain is relatively significant.When the concentration of ozone is 80%,the reduction rate of DON in wheat reaches 14.74%.Meanwhile,the removal effect of DON in wheat is more significant,when the ozone treatment time is 60 to 80 minutes.When the treatment time is 60 minutes,the reduction rate of DON in wheat reaches 21%.The moisture content of wheat also has an effect on the degradation of DON by ozone.When the moisture content of wheat is 15%to 17%,the degradation effect of ozone on DON is significant.When the moisture is 15%,the DON reduction rate is 38%.In other words,the greater the ozone concentration,the better the effect of ozone degrading the DON,when the ozone treatment time is 60 to 80 minutes and the moisture content of wheat grain is 15%to 17%.2?We found that the wheat flux has a significant effect on ozone degradation DON content in the wheat by optimizing the ozone treatment conditions and combining with the influencing factors in the actual production.Ozone was injected into the water supply point of water regulation in an industrial production line,and the wheat with a flow rate of 18t/h,24t/h,and 28t/h are treated respectively.It is found that ozone has the best removal effect on DON in wheat when the flow rate of wheat is 24 t/h.We also found that ozone had a significant effect on the removal of DON from wheat bran and wheat flour at different flow rates.Besides,Ozone has a significant effect on the moisture and ash content of the bran,but has no obvious effect on other components.3?It is found that the ozone has an obvious reduction effect on DON in the flour producing points of the middle flour and the rear flour,when we compare the changes of DON content in main flour producing points after the ozone treatment.In addition,the ozone treatment significantly affect the flour quality and stretching characteristics.For example,it can shorten the formation time of the dough and increase the stability time of the dough.The ozone can reduce the weakening degree of the dough and increase the stretching energy of the dough.Besides,it can also weaken the ductility of the dough and enhance the strength,tenacity and toughness of the dough.It was found that the distribution of DON in wheat shows a trend of decreasing from the outer cortex to the endosperm.Besides,the DON content in the aleurone layer of the cortex is the highest by comparing the changes of DON distribution and related indexes of the flour and by-products,when they are treated by ozone in the flour system.Ozone treatment can reduce ash content and increase whiteness in flour and by-products.4?Ozone treatment can oxidize the free sulfhydryl group in the gluten protein of the main pulping point in the middle and rear flour to disulfide bond,which is helpful for protein aggregation and improving the toughness of the dough.Ozone also can increase the amount of broken starch in flour and improve water absorption and dough resistance,by analyzing the changes of free sulfhydryl group,disulfide bond and damaged starch content in the main flour after ozone treatment. |
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