Details

Autor(en) / Beteiligte

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

Titel

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

Ist Teil von

• Food chemistry, 2020-12, Vol.333 (C), p.127492-127492, Article 127492

Ort / Verlag

United Kingdom: Elsevier Ltd

Erscheinungsjahr

2020

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• •rQSOX catalyzed the oxidation of DTT accompanying the production of H2O2.•The optimal temperature and pH for rQSOX catalyzing DTT oxidation was 60 °C and pH 8.0.•Addition of rQSOX strengthened viscoelastic properties of dough and gluten network structure.•Addition of rQSOX increased the specific volume and decreased the hardness of steamed bread. 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.