Liu Guang, Wang JingJing, Hou Yi, Huang Yan-Bo, Zhang Ya-Ping, Li Cunzhi, Li Lin, Hu Song-Qing
School of Food Sciences and Engineering, South China University of Technology , Guangzhou, Guangdong 510641, China.
State Key Laboratory of Pulp and Paper Engineering, South China University of Technology , Guangzhou, Guangdong 510640, China.
J Agric Food Chem. 2017 Mar 15;65(10):2162-2171. doi: 10.1021/acs.jafc.6b05192. Epub 2017 Mar 2.
Recombinant wheat endoplasmic reticulum oxidoreductin 1 (wEro1) with considerable ability was expressed in Escherichia coli. The functional roles of wEro1 in flour processing quality were investigated by farinographic, rheological, texture profile analysis, electrophoresis, size exclusion chromatography, scanning electron microscopy, and Fourier transform infrared spectroscopy. wEro1 exhibited an obvious oxidation activity of sulfhydryl groups in small molecule and protein. Addition of wEro1 could strengthen the processing quality of dough, indicated by the improved mixing characteristics, viscoelastic properties, and bread qualities. These improvement effects of wEro1 could be attributed to the formation of macromolecular gluten polymers and massive gluten networks by disulfide cross-linking. Additionally, the increased β-turn structure further demonstrated the enhancement of dough strength. Moreover, the amount of peroxide in dough was improved significantly from 2.36 to 2.82 μmol/g of flour with 0.15% wEro1 treatment. Therefore, the results suggested that wEro1 is a promising novel flour improver.
具有相当能力的重组小麦内质网氧化还原酶1（wEro1）在大肠杆菌中表达。通过粉质仪、流变学、质地剖面分析、电泳、尺寸排阻色谱、扫描电子显微镜和傅里叶变换红外光谱研究了wEro1在面粉加工品质中的功能作用。wEro1对小分子和蛋白质中的巯基具有明显的氧化活性。添加wEro1可以增强面团的加工品质，表现为混合特性、粘弹性和面包品质的改善。wEro1的这些改善效果可归因于通过二硫键交联形成大分子面筋聚合物和大量面筋网络。此外，增加的β-转角结构进一步证明了面团强度的增强。此外，用0.15% wEro1处理后，面团中过氧化物的含量从2.36显著提高到2.82 μmol/g面粉。因此，结果表明wEro1是一种有前途的新型面粉改良剂。
