Characterization of recombinant rice quiescin sulfhydryl oxidase and its improvement effect on wheat flour-processing quality
| Autor: | Ping Li, Yanbo Huang, Yan Zhang, Yuanyuan Deng, Mingwei Zhang, Tang Xiaojun, Zhencheng Wei, Guang Liu, Nian Du, Qiao-Hui Zeng, Jing Jing Wang |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Glutens
Food Handling Flour Wheat flour 01 natural sciences Dithiothreitol Analytical Chemistry law.invention chemistry.chemical_compound 0404 agricultural biotechnology Hardness law Food science Incubation Softening Triticum Plant Proteins Farinograph chemistry.chemical_classification 010401 analytical chemistry Substrate (chemistry) Oryza Bread Hydrogen Peroxide 04 agricultural and veterinary sciences General Medicine 040401 food science Gluten 0104 chemical sciences chemistry Biocatalysis Recombinant DNA Oxidoreductases Food Science |
| Zdroj: | Food Chemistry. 333:127492 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2020.127492 |
| Popis: | In this study, recombinant rice quiescin sulfhydryl oxidase (rQSOX) was expressed and characterized, and its performance in flour-processing quality was further evaluated. The purified rQSOX exhibited the highest sulfhydryl oxidation activity (1.96 IU/mg) using dithiothreitol as a substrate, accompanying the production of H2O2. The optimal temperature and pH were 60 °C and pH 8.0 for rQSOX catalyzing oxidation of dithiothreitol. And rQSOX retained 50% of its maximum activity after incubation at 80 °C for 1 h. Moreover, rQSOX supplementation improved the farinograph properties of dough, indicated by the increased dough stability time and decreased degree of softening, and enhanced viscoelastic properties of the dough. Addition of rQSOX (10 IU/g flour) provided remarkable improvement in specific volume (37%) and springiness (17%) of the steamed bread, and significantly reduced the hardness by half, which was attributed to the strengthened gluten network. The results provide an understanding for rQSOX using in flour-processing industry. |
| Databáze: | OpenAIRE |
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