Characterization of recombinant rice quiescin sulfhydryl oxidase and its improvement effect on wheat flour-processing quality

文献类型： 外文期刊

第一作者： Du, Nian

作者： Du, Nian;Wei, Zhen-Cheng;Deng, Yuan-Yuan;Zhang, Yan;Tang, Xiao-Jun;Li, Ping;Zhang, Ming-Wei;Liu, Guang;Du, Nian;Huang, Yan-Bo;Zeng, Qiao-Hui;Wang, Jing-Jing

作者机构：

关键词： Quiescin sulfhydryl oxidase; Enzymatic properties; Viscoelasticity; Gluten network; Steamed bread

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2020 年 333 卷

页码：

收录情况： SCI

摘要： 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 degrees C and pH 8.0 for rQSOX catalyzing oxidation of dithiothreitol. And rQSOX retained 50% of its maximum activity after incubation at 80 degrees 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.

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