Destruction of aflatoxin during the production of hydrolysed vegetable protein

Abstract

An investigation into the breakdown of aflatoxins during the hydrolysis of artificially contaminated vegetable protein was conducted using a laboratory scale reactor. The conditions were selected to emulate a commercial process used to produce a protein hydrolysate used in processed food and soup ingredients. Chromatographic analysis showed that aflatoxins at relatively high concentration are totally destroyed and removed from the product. Residues from extracts were free of mutagenic properties, as monitored by the Ames test.