在酿酒酵母中生产重组的完整和 N 端截短的脂氧合酶同工酶 III 及其对谷蛋白多肽的影响

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY
Shunsuke Takahashi, Gao Yue, Reina Miyagi, Shiiba Kiwamu
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引用次数: 0

摘要

本研究利用酵母表达的重组酶,研究了小麦脂氧合酶同工酶 III(LOX III)及其截短形式 Mini-LOX III 对面粉面团特性的影响,并假设它们具有提高谷物食品质量的潜力。这些酶能积极催化亚油酸,而亚油酸对面团的形成至关重要。在小麦粉中添加重组 LOX III 和 Mini-LOX III 能显著改变谷蛋白的组成。观察到可溶性谷蛋白数量增加,多肽分布发生变化,高分子量区域减少,低分子量区域增加。这一结果反映了酶在改变谷蛋白表面疏水性方面的作用,从而影响蛋白质的可溶性和面团的特性。因此,重组 LOX III 和 Mini-LOX III 为提高谷物食品的质地和质量提供了新的途径,为了解小麦 LOX 在面粉加工中的作用及其潜在的工业应用提供了宝贵的见解。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Production of recombinant intact and N-terminal truncated lipoxygenase isozyme III expressed in Saccharomyces cerevisiae and its influence on glutenin polypeptides

This study investigated the effects of wheat lipoxygenase isozyme III (LOX III) and its truncated form, Mini-LOX III, on flour dough properties using yeast-expressed recombinant enzymes and hypothesized their potential to enhance cereal-based food quality. These enzymes actively catalyze linoleic acid, which is crucial for dough formation. The addition of recombinant LOX III and Mini-LOX III to wheat flour significantly changed glutenin protein composition. An increase in the amount of soluble glutenin and a shift in polypeptide distribution were observed, marked by a decrease in the high-molecular-weight regions and an increase in the low-molecular-weight regions. This result reflects the role of enzymes in altering the hydrophobicity of glutenin surfaces, thereby affecting the protein solubility and dough properties. Thus, recombinant LOX III and Mini-LOX III offer new avenues for enhancing the texture and quality of cereal-based foods, providing valuable insights into the role of wheat LOX in flour processing and its potential industrial applications.

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来源期刊
Food Chemistry Molecular Sciences
Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
0.00%
发文量
83
审稿时长
82 days
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