Effects of recombinant lipoxygenase on the rheological properties of dough and the quality of noodles.
BACKGROUND
The effects of purified recombinant lipoxygenase (ana-rLOX) on the rheological properties of dough and the quality of noodles made from wheat flour with low protein content (Yanmai 15) were studied.


RESULTS
The addition of ana-rLOX increased dough stability time, decreased the degree of softening within 12 min, enhanced the resistance to extension, and increased the extensibility with 135 min of resting time. The mechanical spectra of the dough showed an increase in both storage modulus (G') and loss modulus (G″) with increasing ana-rLOX levels. The L(*) values of the noodle sheets increased by 2.34 compared with the control after storing for 1 h at room temperature. The textural parameters of noodles improved after ana-rLOX addition, including hardness, gumminess, chewiness and springiness. The wheat flour treated with the ana-rLOX had a higher cooking yield and lower cooking loss for the resulting noodles. The scanning electron microscopy results revealed that gluten was formed in the noodle samples that were treated with ana-rLOX.


CONCLUSIONS
In this study, ana-rLOX was applied to noodles during the noodle-making process, and both dough rheological characteristics and noodle quality were improved. © 2015 Society of Chemical Industry.
Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agriculture University, Nanjing, 210095, P.R. China.
Chong
C
Zhang
Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agriculture University, Nanjing, 210095, P.R. China.
Shuang
S
Zhang
Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agriculture University, Nanjing, 210095, P.R. China.
Xiaomei
X
Bie
Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agriculture University, Nanjing, 210095, P.R. China.
Haizhen
H
Zhao
Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agriculture University, Nanjing, 210095, P.R. China.
Fengxia
F
Lu
Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agriculture University, Nanjing, 210095, P.R. China.
Zhaoxin
Z
Lu
D057886:Bleaching Agents; D003296:Cooking; D005433:Flour / Q000032:analysis*; D019649:Food Industry; D063427:Food Quality; D005983:Glutens / Q000737:chemistry; D008084:Lipoxygenase / Q000494:pharmacology*; D008855:Microscopy, Electron, Scanning; D010940:Plant Proteins / Q000737:chemistry; D011994:Recombinant Proteins / Q000494:pharmacology; D012212:Rheology; D014908:Triticum / Q000737:chemistry*
D057886:Bleaching Agents; D010940:Plant Proteins; D011994:Recombinant Proteins; D005983:Glutens; D008084:Lipoxygenase
dough; gluten; noodles; recombinant lipoxygenase; rheological properties