1. Characterization of recombinant rice quiescin sulfhydryl oxidase and its improvement effect on wheat flour-processing quality.
- Author
-
Du N, Wei ZC, Deng YY, Zhang Y, Tang XJ, Li P, Huang YB, Zeng QH, Wang JJ, Zhang MW, and Liu G
- Subjects
- Biocatalysis, Bread analysis, Food Handling, Glutens chemistry, Hardness, Hydrogen Peroxide analysis, Oryza chemistry, Oryza genetics, Oxidoreductases genetics, Oxidoreductases metabolism, Plant Proteins genetics, Plant Proteins metabolism, Flour analysis, Oryza enzymology, Oxidoreductases chemistry, Plant Proteins chemistry, Triticum chemistry
- Abstract
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 H
2 O2 . 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., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2020 Elsevier Ltd. All rights reserved.)- Published
- 2020
- Full Text
- View/download PDF