Mycotoxins during the Processes of Nixtamalization and Tortilla Production
Mycotoxins during the Processes of Nixtamalization and Tortilla Production
复制标题
碱法烹制和玉米饼生产过程中的霉菌毒素
作者：
S. Schaarschmidt;C. Fauhl
玉米饼是中美洲烹饪中的一种传统主食，也在全球范围内流行起来，例如作为卷饼或作为零食(玉米饼薯片)。传统的玉米饼生产包括对玉米粒进行碱性蒸煮(NixTamation)。本文综述了玉米和玉米饼生产过程中霉菌毒素变化的研究现状。霉菌毒素会以不同的方式受到影响。一方面，这些毒素可以在浸泡和洗涤过程中被物理去除。另一方面，真菌毒素可能在高pH和/或高温下在基质中被降解、修饰或释放/结合。这也适用于随后烘焙玉米饼的过程。许多研究表明，碱煮玉米和玉米饼中的真菌毒素水平较低。现有的数据大多与黄曲霉毒素和伏马菌素有关。然而，黄曲霉毒素在硝酸化过程中的还原(和解毒)在酸性条件下可能会部分逆转。伏马菌素浓度的损失在一定程度上伴随着水解性和低毒性。然而，一些研究表明，可能会形成毒理相关的修饰形式和基质相关的伏马菌素。需要更多的数据来评估碱性蒸煮对这类改良形式以及黄曲霉毒素/伏马菌素以外的真菌毒素的影响。
Tortillas are a traditional staple food in Mesoamerican cuisine, which have also become popular on a global level, e.g., for wraps or as snacks (tortilla chips). Traditional tortilla production includes alkaline cooking (nixtamalization) of maize kernels. This article summarizes the current knowledge on mycotoxin changes during the nixtamalization of maize and tortilla production. Upon nixtamalization, mycotoxins can be affected in different ways. On the one hand, the toxins can be physically removed during steeping and washing. On the other hand, mycotoxins might be degraded, modified, or released/bound in the matrix by high pH and/or high temperature. This also applies to the subsequent baking of tortillas. Many studies have shown reduced mycotoxin levels in alkali-cooked maize and in tortillas. Most of the available data relate to aflatoxins and fumonisins. The reduction (and detoxification) of aflatoxins during nixtamalization might, however, be partially reversed in acidic conditions. The loss of fumonisin concentrations is to some extent accompanied by hydrolyzation and by lower toxicity. However, some studies have indicated the potential formation of toxicologically relevant modified forms and matrix-associated fumonisins. More data are required to assess the influence of alkaline cooking regarding such modified forms, as well as mycotoxins other than aflatoxins/fumonisins.
氨处理降低玉米黄曲霉毒素水平的功效和持久性。
DOI：
10.1080/02652039409374266
发表时间：
1994
期刊：
Food additives and contaminants
影响因子：
--
作者：
Weng,CY;Martinez,AJ;Park,DL
通讯作者：
Park,DL