No abstract

The fate of ergot alkaloids during the milling of durum and subsequent production and cooking of pasta was examined. Durum samples containing varying amounts of ergot sclerotia (0.01–0.1% by mass) were milled, and all milling product was analyzed for 10 ergot alkaloids using liquid chromatography with tandem mass spectrometry. Spaghetti was prepared from the semolina obtained during milling. Ergocristine, ergocristinine, and ergotamine were the predominant ergot alkaloids observed in the milling fractions and spaghetti. Approximately 84% of the total ergot alkaloid mass of the whole grain durum resided in the milling product fractions associated with the outer kernel layers (bran, shorts, feeds). No consistent loss of ergot alkaloids was observed during the production or cooking of spaghetti. However, changes in the ratio of R- to S-enantiomers occurred during the milling and cooking of spaghetti. Products containing bran, shorts, and feeds, as well as cooked spaghetti, contained a higher proportion of the less biologically active S-enantiomers. The results of this study emphasize the need to monitor R- and S-enantiomers, and to consider food and feed products, as opposed to whole grain, when assessing any exposure of consumers to ergot alkaloids.

No abstract

No abstract

Background and objectives:Effective and efficient selection of key quality traits is crucial to develop new durum varieties with improved end-use quality. This study was undertaken to develop a rapid micromilling protocol using a single Brabender Quadrumat Jr. (QJ) semolina mill without purification to predict milling performance and generate semolina for quality analysis. Findings: After grinding 200 g of durum wheat with a QJ mill with the reel sifter removed, the resulting wholemeal was sifted through a laboratory sifter equipped with a bottom screen of 180 µm to remove flour and a top screen of 630 µm to retain bran-rich fraction. Semolina materials between the two screens were collected. A model for predicting semolina yield (R 2 = 0.81) was developed based on the amounts of semolina and bran-rich fraction, thus eliminating the need for additional milling to recover semolina in the bran-rich fraction. There were highly significant correlations (r > 0.86) for semolina ash, yellowness, yellow pigment content, protein content, wet gluten, and gluten index between semolina prepared with this proposed protocol and those generated with a Allis-Chalmers mill. Conclusions: The micromilling protocol developed in this study is rapid and reliable for assessing durum milling performance and for preparing semolina for quality characterization. Significance and novelty: The proposed protocol modified QJ mill and optimized milling conditions. A robust and simplified model was developed for predicting semolina yield with one-step milling. It is a useful tool for breeding programs or genetic mapping studies that are usually large in sample number but very limited in sample size. K E Y W O R D Sash content, durum wheat, milling performance, Quadrumat Junior mill, semolina yield, total milling yield | 803 WANG et Al.