Destruction of aflatoxins in peanut protein isolates by sodium hypochlorite

Natarajan, K. R.; Rhee, K. C.; Cater, C. M.; Mattil, K. F.

doi:10.1007/bf02557949

Cited by 24 publications

(6 citation statements)

References 22 publications

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“…Matsuura et al ( 1979 ) reported that ZEN is destroyed by oxidation with ammonium persulfate. Natarajan et al ( 1974 ) showed that sodium hypochlorite concentration and pH, but not temperature and time, affected the destruction of aflatoxins in peanut protein. Aflatoxin degradation by sodium hypochlorite was compared with the effect of sodium hydroxide and ammonium hydroxide (Draughon and Childs 1982 ).…”

Section: Chemical Processing Methodsmentioning

confidence: 99%

Impact of food processing and detoxification treatments on mycotoxin contamination

et al. 2016

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Mycotoxins are fungal metabolites commonly occurring in food, which pose a health risk to the consumer. Maximum levels for major mycotoxins allowed in food have been established worldwide. Good agricultural practices, plant disease management, and adequate storage conditions limit mycotoxin levels in the food chain yet do not eliminate mycotoxins completely. Food processing can further reduce mycotoxin levels by physical removal and decontamination by chemical or enzymatic transformation of mycotoxins into less toxic products. Physical removal of mycotoxins is very efficient: manual sorting of grains, nuts, and fruits by farmers as well as automatic sorting by the industry significantly lowers the mean mycotoxin content. Further processing such as milling, steeping, and extrusion can also reduce mycotoxin content. Mycotoxins can be detoxified chemically by reacting with food components and technical aids; these reactions are facilitated by high temperature and alkaline or acidic conditions. Detoxification of mycotoxins can also be achieved enzymatically. Some enzymes able to transform mycotoxins naturally occur in food commodities or are produced during fermentation but more efficient detoxification can be achieved by deliberate introduction of purified enzymes. We recommend integrating evaluation of processing technologies for their impact on mycotoxins into risk management. Processing steps proven to mitigate mycotoxin contamination should be used whenever necessary. Development of detoxification technologies for high-risk commodities should be a priority for research. While physical techniques currently offer the most efficient post-harvest reduction of mycotoxin content in food, biotechnology possesses the largest potential for future developments.

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Section: Chemical Processing Methodsmentioning

confidence: 99%

Impact of food processing and detoxification treatments on mycotoxin contamination

et al. 2016

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“…The sodium hypochlorite concentration and pH were the most important factors involved in reducing hightoxin levels to non detectable amounts; e.g., at pH 8, 0.4% sodium hypochlorite reduced aflatoxin Bl from 725 ppb to trace amounts in ground raw peanuts; at pH 9, only 0.3% NaOCl was required (Natarajan et al, 1975). Sodium hypochlorite is chemical substance used with commercial bleaches for detoxification of aflatoxins (Yang, 1972).…”

Section: Resultsmentioning

confidence: 99%

Detoxification of Aflatoxin B1 in Poultry and Fish Feed by Various Chemicals

Alim-un-Nisa

Zahra²,

Hina

et al. 2012

Pakistan Journal of Scientific & Industrial Research

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“…At pH values above 10, protein levels in different extraction media decreased slightly as a result of alkaline denaturation. Natarajan et al (1975) reported that peanut proteins are known to be soluble at pH < 2 and pH > 7, and are very stable to heat treatment. Yu et al (2007) found that the optimum peanut protein recovery was achieved at pH 10.…”

Section: Extraction Temperature Of Proteins From Peanut Oil-cake Flourmentioning

confidence: 99%

Optimization of the protein concentration process from residual peanut oil-cake

Gayol¹,

Pramparo²,

Nepote³

et al. 2013

Grasas y Aceites

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The objective of this study was to find the best process conditions for preparing protein concentrate from residual peanut oil-cake (POC). The study was carried out on POC from industrial peanut oil extraction. Different protein extraction and precipitation conditions were used: water/ flour ratio (10:1, 20:1 and 30:1), pH (8, 9 and 10), NaCl concentration (0 and 0.5 M), extraction time (30, 60 and 120 min), temperature (25, 40 and 60 °C), extraction stages (1, 2 and 3), and precipitation pH (4, 4.5 and 5). The extraction and precipitation conditions which showed the highest protein yield were 10:1 water/flour ratio, extraction at pH 9, no NaCl, 2 extraction stages of 30 min at 40 °C and precipitation at pH 4.5. Under these conditions, the peanut protein concentrate (PC) contained 86.22% protein, while the initial POC had 38.04% . POC is an alternative source of protein that can be used for human consumption or animal nutrition. Therefore, it adds value to an industry residue.

El objetivo de este trabajo fue encontrar las mejores condiciones para obtener un concentrado de proteínas a partir de la torta residual de maní (POC). El estudio se llevó a cabo en POC provenientes de la extracción industrial de aceite de maní. Se utilizaron distintas condiciones para la extracción y precipitación de proteínas: relación agua / harina (10:1, 20:1 y 30:1), pH de extracción (8, 9 y 10), concentración de NaCl (0 y 0,5 M), tiempo de extracción (30, 60 y 120 min), temperatura (25, 40 y 60 °C), número de etapas de extracción (1, 2 y 3), y el pH de precipitación (4, 4,5 y 5). Las condiciones de extracción y de precipitación que mostraron mayor rendimiento de proteína fueron: relación de 10:1 en agua / harina, pH de extracción de 9, en ausencia de NaCl, 2 etapas de extracción de 30 min cada una a 40 °C y el pH de precipitación de 4,5. En estas condiciones, el concentrado de proteína de maní (PC) fue de 86,22%, mientras que el porcentaje de proteínas de la POC inicial fue de 38,04%. Las POC son una fuente alternativa de proteínas que pueden ser utilizadas para el consumo humano o la alimentación animal. De esta manera, se le puede dar un valor agregado extra a un residuo de la industria del aceite del maní

show abstract

Destruction of aflatoxins in peanut protein isolates by sodium hypochlorite

Cited by 24 publications

References 22 publications

Impact of food processing and detoxification treatments on mycotoxin contamination

Impact of food processing and detoxification treatments on mycotoxin contamination

Detoxification of Aflatoxin B1 in Poultry and Fish Feed by Various Chemicals

Optimization of the protein concentration process from residual peanut oil-cake

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