Peroxidation radical formation and regiospecificity of recombinated Anabaena sp. lipoxygenase and its effect on modifying wheat proteins.
Peroxidation radical formation and the regiospecificity of recombinated lipoxygenase from Anabaena sp. PCC7120 (ana-rLOX) were characterized by using ESR and HPLC-MS. It was found that ana-rLOX oxygenated at the C-13 position of the substrate linoleic acid (LA); at C-13 and C-16 of α-linolenic acid (ALA); at C-9, C-12, and C-15 of arachidonic acid (AA); at C-12, C-15, and C-18 of eicosapentaenoic acid (EPA); and at C-14 and C-16 of docosahexaenoic acid (DHA), respectively. A total of 7, 14, 30, 28, and 18 radical adducts for LA, ALA, AA, EPA, and DHA were respectively identified by HPLC-MS. The functional characteristics of wheat protein, such as foaming capacity (FC), foam stability (FS), emulsifying activity index (EAI), emulsifying stability index (ESI), increased with enzymatic reactions. However, the average particle size of wheat proteins decreased with addition of ana-rLOX/LA. The ana-rLOX was also positivele effective in improving dough properties. These results provided clear evidence that ana-rLOX from Anabaena sp. could effectively improve the quality of wheat flour, which suggested that the enzyme could be applied as flour improver.
College of Food Science and Technology, Nanjing Agriculture University , Nanjing 210095, China.
Xiaoming
X
Wang
Fengxia
F
Lu
Chong
C
Zhang
Yingjian
Y
Lu
Xiaomei
X
Bie
Di
D
Ren
Zhaoxin
Z
Lu
D017033:Anabaena / Q000737:chemistry* / Q000201:enzymology*; D001426:Bacterial Proteins / Q000737:chemistry*; D055162:Biocatalysis; D005231:Fatty Acids, Unsaturated / Q000737:chemistry; D005433:Flour / Q000032:analysis; D008084:Lipoxygenase / Q000737:chemistry*; D015394:Molecular Structure; D010940:Plant Proteins / Q000737:chemistry*; D013379:Substrate Specificity; D014908:Triticum / Q000737:chemistry*
D001426:Bacterial Proteins; D005231:Fatty Acids, Unsaturated; D010940:Plant Proteins; D008084:Lipoxygenase