title: Effects of recombinated Anabaena sp. lipoxygenase on the protein component and dough property of wheat flour.
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.
authors.affiliation: College of Food Science and Technology, Nanjing Agriculture University , Nanjing 210095, China.
authors.forename: Xiaoming
authors.initials: X
authors.lastname: Wang
authors.forename: Fengxia
authors.initials: F
authors.lastname: Lu
authors.forename: Chong
authors.initials: C
authors.lastname: Zhang
authors.forename: Yingjian
authors.initials: Y
authors.lastname: Lu
authors.forename: Xiaomei
authors.initials: X
authors.lastname: Bie
authors.forename: Yajuan
authors.initials: Y
authors.lastname: Xie
authors.forename: Zhaoxin
authors.initials: Z
authors.lastname: Lu
mesh_terms: D000595:Amino Acid Sequence; D017033:Anabaena / Q000201:enzymology*; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D005433:Flour / Q000032:analysis; D063427:Food Quality; D005903:Gliadin / Q000737:chemistry; D005983:Glutens / Q000737:chemistry; D008084:Lipoxygenase / Q000235:genetics / Q000378:metabolism*; D008969:Molecular Sequence Data; D008970:Molecular Weight; D010940:Plant Proteins / Q000032:analysis / Q000737:chemistry* / Q000378:metabolism; D011994:Recombinant Proteins / Q000235:genetics / Q000378:metabolism; D012212:Rheology; D017550:Spectroscopy, Fourier Transform Infrared; D053719:Tandem Mass Spectrometry / Q000379:methods; D014908:Triticum / Q000737:chemistry*
chemical_list: D010940:Plant Proteins; D011994:Recombinant Proteins; D005983:Glutens; D005903:Gliadin; D008084:Lipoxygenase; C037302:glutenin
keywords: extensograph; protein component; recombinated Anabaena sp. lipoxygenase; rheological property; wheat flour