Mycology and mycotoxicology contamination of wheat and its influence on technological quality
2003
Stojanovic, T. (Visa poljoprivredno-prehrambena skola, Prokuplje (Serbia and Montenegro)) | Saric, M. | Psodorov, Dj. | Skrinjar, M.
All wheat grains were classified on four fractions: healthy, blackpoint, little fusarious and very fusarious, depended on the degree and type of fungus infection. The mycological and mycotoxicological analyses were done on dissociated fractions of wheat type Levcanka from experimental places 1 and 2. It is obtained the presence of various number of fungi in analysed wheat samples. In the wheat samples the following sorts of fungus had been found: Alternaria (12.27%), Aspergillus (3.03%), Cladosporium (1.52%), Culvularia (1.52%), Fusarium (60.61%), Gilmaniella (7.58%), Monilia (4.55%), Penicillium (6.07%), Rhizopus (1.52%) and Scopulariopsis (1.52%). It was examined the presence of aflatoxin B1 (AB1) and G1 (AG1) and ohratoxin A (OA) by mycotoxicology analyses. AB1 and AG1 were not in wheat samples but the ohratoxin A were contaminated 50% of samples and its concentrations have varied from 32 to 48 microgram/kg. The test weight was controlled as a physical attribute of wheat, and it was varied from 740.50 to 830.10 kg/cubic meter, and also 1000 kernel weight (from 20.0 to 40.3 g) and size. Rheological quality of dough was followed through content of wet gluten which was very low at very fusarious wheat (from 27 to 30%) in reference to healthy grains (34%), test by staying gluten in salt resolution in 24 hours period (gluten of healthy fractions was elastic and pearl coloured, and at very fusarious fractions it was mild, nonelastic and mucous) Berliner and by of gluten swellingmethod of shoot by (Qo had varied from 16 to 25 at healthy fractions and from 10 to 13 at very fusarious fractions).
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