Mısır ve Ürünlerinde Prosesin Fusarium Toksinlerine Etkisi
Özet
In this study, the effects of heat treatments on some Fusarium toxins in various
corn products were investigated. Within this scope, firstly the natural occurence of
major Fusarium mycotoxins in corn samples collected from different regions of
Turkey were determined. Considering the presence and levels of the toxins in corn
samples, products were not analysed for T-2 ve HT-2 toxins. The effect of
processing was investigated for deoxynivalenol (DON), zearalenone (ZEA),
fumonisin FB1 (FB1) and fumonisin FB2 (FB2). Naturally contaminated corn
samples were used as raw material throughout the study. Mycotoxin analysis
methods for corn were modified for corn and corn products.
The thermal stability and degradation kinetics of ZEA and DON were studied on
crust-like model samples, representing traditional unfermented corn bread. Under
isothermal heating conditions in the temperature range of 100-250C, thermal
degradation rate constants, activation energies for degradation and half lives of
the toxins were determined. Particularly at low temperatures, ZEA was found to be
more heat stable than DON and degradation of both toxins increased with
increasing temperature.
