Wang Xiaoming, Lu Fengxia, Zhang Chong, Lu Yingjian, Bie Xiaomei, Xie Yajuan, Lu Zhaoxin
College of Food Science and Technology, Nanjing Agriculture University , Nanjing 210095, China.
J Agric Food Chem. 2014 Oct 8;62(40):9885-92. doi: 10.1021/jf503238h. Epub 2014 Sep 23.
The improvement effect of recombinated Anabaena sp. lipoxygenase (ana-rLOX) on the rheological property of dough was investigated with a farinograph and an extensograph. When 30 U/g ana-rLOX was added to wheat flour, the dough stability time extended from 7 to 9.5 min, the degree of softening increased about 31.1%, and the farinograph index also ascended. The dough with added ana-rLOX showed stronger resistance to extension throughout 135 min of resting time as compared to the dough without ana-rLOX. In addition, the protein component in the dough was varied with ana-rLOX. The glutenin in the dough was increased, whereas the gliadin, albumin, and globulin were decreased after the additino of ana-rLOX to the flours. Ana-rLOX could make globulin-3A, globulin 1a, and S48186 grain softness protein cross-link with gliadin and low-molecular-weight (LMW) glutenin, leading to the formation of the protein polymer. These results based on proteomic analysis might provide evidence that ana-rLOX could affect the gluten protein component and explain why it improved the farinograph and extensograph parameters of wheat flour.
采用粉质仪和拉伸仪研究了重组鱼腥藻脂氧合酶（ana-rLOX）对面团流变学特性的改善效果。当向小麦粉中添加30 U/g的ana-rLOX时，面团稳定时间从7分钟延长至9.5分钟，软化度增加约31.1%，粉质仪指标也有所上升。与未添加ana-rLOX的面团相比，添加ana-rLOX的面团在135分钟的醒发时间内表现出更强的抗拉伸性。此外，面团中的蛋白质成分因ana-rLOX而发生变化。向面粉中添加ana-rLOX后，面团中的谷蛋白增加，而醇溶蛋白、清蛋白和球蛋白减少。Ana-rLOX可使球蛋白-3A、球蛋白1a和S48186籽粒软度蛋白与醇溶蛋白和低分子量（LMW）谷蛋白交联，导致蛋白质聚合物的形成。基于蛋白质组学分析的这些结果可能提供证据表明ana-rLOX会影响面筋蛋白成分，并解释其改善小麦粉粉质仪和拉伸仪参数的原因。
