Characterization of recombinant rice quiescin sulfhydryl oxidase and its improvement effect on wheat flour-processing quality
文献类型： 外文期刊
作者： Du, Nian 1 ; Wei, Zhen-Cheng 1 ; Deng, Yuan-Yuan 1 ; Zhang, Yan 1 ; Tang, Xiao-Jun 1 ; Li, Ping 1 ; Huang, Yan-Bo 3 ; Zen 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Guangdong Key Lab Agr Prod Proc, Sericultural & Agrifood Res Inst, Key Lab Funct Foods,Minist Agr & Rural Affairs, Guangzhou 510610, Peoples R China
2.Yangtze Univ, Coll Life Sci, Jingzhou 434020, Hubei, Peoples R China
3.South China Univ Technol, State Key Lab Pulp & Paper Engn, Guangzhou 510640, Guangdong, Peoples R China
4.Foshan Univ, Dept Food Sci, Foshan 528000, Peoples R China
5.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
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.
- 相关文献
作者其他论文 更多>>
-
Regulating heat-induced fibrous whey protein-wheat starch composite emulsion gels as dysphagia food by preheating temperature: Insights from protein-starch interactions
作者：Wang, Zhiming;Zeng, Jiarui;Deng, Yuanyuan;Zhou, Pengfei;Li, Ping;Zhao, Zhihao;Liu, Guang;Zhang, Mingwei;Wang, Zhiming;Zhang, Mingwei;Zhang, Mingwei
关键词：Texture-modified; IDDSI test; Protein aggregates; Gel network structure; Starch digestibility
-
Impact of homogenization methods on the interfacial protein composition and stability of peanut oil body emulsion with sodium caseinate and maltodextrin
作者：Lin, Zihui;Zhou, Pengfei;Deng, Yuanyuan;Liu, Guang;Li, Ping;Zeng, Jiarui;Zhang, Yan;Tang, Xiaojun;Zhao, Zhihao;Zhang, Mingwei;Lin, Zihui
关键词：Peanut oil body; Homogenization methods; Emulsion; Interfacial protein; Stability
-
Cyclic trace enzymatic hydrolysis pretreatment enhances brown rice: Cooking and taste
作者：Deng, Yuanyuan;Zhou, Pengfei;Li, Ya;Li, Ping;Zhao, Zhihao;Wang, Jiajia;Zhong, Lihuang;Liu, Guang;Zhang, Mingwei;Zeng, Jiarui;Liu, Dong
关键词：Brown rice; Cyclic trace enzymatic hydrolysis; Quality improvement
-
Modulation of Gut Mycobiome and Serum Metabolome by a MUFA-Rich Diet in Sprague Dawley Rats Fed a High-Fructose, High-Fat Diet
作者：Zhao, Zhihao;Zhong, Lihuang;Zeng, Guangzhen;Liu, Songbin;Deng, Yuanyuan;Zhang, Yan;Tang, Xiaojun;Zhang, Mingwei;Wu, Jiajin
关键词：dietary fatty acids; oleic acid; high-fat; high-fructose diet; gut fungi; bile acid metabolism; CoA biosynthesis
-
The Antinutritional Factors and Technological Processing of Sorghum and Its Application in Pig Production
作者：Zhang, Jianjian;Li, Ping;Yang, Xuefen;Wang, Li
关键词：sorghum; antinutritional factors; nutrient value; pig
-
Adsorption mechanism of key off-odor compounds of oyster peptide by V-type starch in the solid-phase environment
作者：Shi, Linfan;Dai, Yaolin;Chen, Peichao;Ren, Zhongyang;Weng, Wuyin;Li, Ping
关键词：V -type starches; Oyster peptide; Adsorption
-
Ethanol aqueous solution annealing improves the deodorization effects of V-type granular starch on oyster peptides
作者：Chen, Peichao;Weng, Wuyin;Ren, Zhongyang;Shi, Linfan;Li, Ping
关键词：V -type granule starches; Oyster peptides; Annealing; Deodorization
