Fate of aflatoxin B₁ in contaminated corn gluten during acid hydrolysis
2011
Aly, Soher E. | Hathout, Amal S.
BACKGROUND: Aflatoxins are a group of mycotoxins that cause serious chronic disease outbreaks and contaminate several food products such as corn and its by-product, corn gluten. The aim of the current study was to evaluate the effect of hydrochloric acid (HCl) on aflatoxin B₁ (AFB₁) degradation in contaminated corn gluten under different HCl concentrations, hydrolysis temperatures and hydrolysis times. RESULTS: During the wet milling process the highest AFB₁ level (45.68 µg kg⁻¹) (37.86%) was found in corn gluten fraction. Treatment with 1 mol L⁻¹ HCL at 110 °C resulted in degradation of AFB₁ by 27.6% (33.07 µg kg⁻¹) after 4 h and reached 42.5% (26.26 µg kg⁻¹) after 8 h. Increasing HCl concentration from 1 to 3 mol L⁻¹ HCl resulted in increased degradation of AFB₁, while complete degradation occurred in the presence of 5 mol L⁻¹ HCl after 4 h at 110 °C. Meanwhile, half-life time of AFB₁ was recorded after 2 h at 100 °C and was < 2 h at 110 °C in the presence of 3 mol L⁻¹ HCl. CONCLUSION: It could be demonstrated that the manufacture of hydrolyzed vegetable protein is a suitable method for decontamination of aflatoxin in highly contaminated grains, especially gluten fractions. The hydrolysis reaction could be considered in terms of first-order reaction kinetics of AFB₁ degradation.
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