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Characterization of wheat endoplasmic reticulum oxidoreductin 1 and its application in Chinese steamed bread

文献类型： 外文期刊

作者： Liu, Guang 1 ; Wang, JingJing 1 ; Hou, Yi 4 ; Huang, Yan-Bo 4 ; Wang, JiaJia 1 ; Li, Cunzhi 5 ; Guo, ShiJun 6 ; Li, Lin 1 ;

作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Guangdong, Peoples R China

2.Guangdong Acad Agr Sci, Minist Agr, Key Lab Funct Foods, Sericultural & Agri Food Res Inst,Guangdong Key L, Guangzhou 510610, Guangdong, Peoples R China

3.Overseas Expertise Intro Ctr Discipline Innovat F, Ctr 111, Guangzhou, Guangdong, Peoples R China

4.South China Univ Technol, State Key Lab Pulp & Paper Engn, Guangzhou 510640, Guangdong, Peoples R China

5.Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China

6.Guangzhou Panyu

关键词： Recombinant wheat endoplasmic reticulum oxidoreductin; Sulfhydryloxidase activity; Water-insoluble wheat proteins; Network structure; Chinese steamed bread quality

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： 2018 年 256 卷

页码：

收录情况： SCI

摘要： This study investigated characteristics of recombinant wheat Endoplasmic Reticulum Oxidoreductin 1 (wEro1) and its influence on Chinese steamed bread (CSB) qualities. The purified wEro1 monomer, which contained two conserved redox active motif sites, bound to flavin adenine dinucleotide (FAD) cofactor with a molecular weight of similar to 47 kDa. wEro1 catalyzed the reduction of both bound and free FAD, and its reduction activity of free FAD reached 7.8U/mg. Moreover, wEro1 catalyzed the oxidation of dithiothreitol and wheat protein disulfide isomerase (wPDI). Both glutathione and the reduced ribonuclease could work as electron donors for wEro1 in catalyzing the oxidation of wPDI. Additionally, wEro1 supplementation improved the CSB qualities with an increased specific volume of CSB and decreased crumb hardness, which was attributed to water-insoluble wheat proteins increasing and gluten network strengthening. The results give an understanding of the properties and function of wEro1 to facilitate its application especially in the flour-processing industry.

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