Effects of recombinated Anabaena sp. lipoxygenase on the protein component and dough property of wheat flour.
J Agric Food Chem
; 62(40): 9885-92, 2014 Oct 08.
Article
em En
| MEDLINE
| ID: mdl-25247399
ABSTRACT
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.
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Texto completo:
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Base de dados:
MEDLINE
Assunto principal:
Proteínas de Plantas
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Triticum
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Qualidade dos Alimentos
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Anabaena
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Lipoxigenase
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Farinha
Idioma:
En
Ano de publicação:
2014
Tipo de documento:
Article