title: Recombinant Wheat Endoplasmic Reticulum Oxidoreductin 1 Improved Wheat Dough Properties and Bread Quality.
abstract: Recombinant wheat endoplasmic reticulum oxidoreductin 1 (wEro1) with considerable ability was expressed in Escherichia coli. The functional roles of wEro1 in flour processing quality were investigated by farinographic, rheological, texture profile analysis, electrophoresis, size exclusion chromatography, scanning electron microscopy, and Fourier transform infrared spectroscopy. wEro1 exhibited an obvious oxidation activity of sulfhydryl groups in small molecule and protein. Addition of wEro1 could strengthen the processing quality of dough, indicated by the improved mixing characteristics, viscoelastic properties, and bread qualities. These improvement effects of wEro1 could be attributed to the formation of macromolecular gluten polymers and massive gluten networks by disulfide cross-linking. Additionally, the increased β-turn structure further demonstrated the enhancement of dough strength. Moreover, the amount of peroxide in dough was improved significantly from 2.36 to 2.82 μmol/g of flour with 0.15% wEro1 treatment. Therefore, the results suggested that wEro1 is a promising novel flour improver.
authors.affiliation: School of Food Sciences and Engineering, South China University of Technology , Guangzhou, Guangdong 510641, China.
authors.forename: Guang
authors.initials: G
authors.lastname: Liu
authors.affiliation: School of Food Sciences and Engineering, South China University of Technology , Guangzhou, Guangdong 510641, China.
authors.forename: JingJing
authors.initials: J
authors.lastname: Wang
authors.affiliation: State Key Laboratory of Pulp and Paper Engineering, South China University of Technology , Guangzhou, Guangdong 510640, China.
authors.forename: Yi
authors.initials: Y
authors.lastname: Hou
authors.affiliation: State Key Laboratory of Pulp and Paper Engineering, South China University of Technology , Guangzhou, Guangdong 510640, China.
authors.forename: Yan-Bo
authors.initials: YB
authors.lastname: Huang
authors.affiliation: School of Food Sciences and Engineering, South China University of Technology , Guangzhou, Guangdong 510641, China.
authors.forename: Ya-Ping
authors.initials: YP
authors.lastname: Zhang
authors.affiliation: Department of Food Science and Engineering, Jinan University , Guangzhou, Guangdong 510632, China.
authors.forename: Cunzhi
authors.initials: C
authors.lastname: Li
authors.affiliation: School of Food Sciences and Engineering, South China University of Technology , Guangzhou, Guangdong 510641, China.|Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology , Guangzhou, Guangdong 510640, China.
authors.forename: Lin
authors.initials: L
authors.lastname: Li
authors.affiliation: School of Food Sciences and Engineering, South China University of Technology , Guangzhou, Guangdong 510641, China.|Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology , Guangzhou, Guangdong 510640, China.
authors.forename: Song-Qing
authors.identifier: http://orcid.org/0000-0003-3262-8911
authors.initials: SQ
authors.lastname: Hu
mesh_terms: D001939:Bread / Q000032:analysis*; D004721:Endoplasmic Reticulum / Q000737:chemistry / Q000201:enzymology*; D005433:Flour / Q000032:analysis; D005983:Glutens / Q000737:chemistry; D010088:Oxidoreductases / Q000032:analysis* / Q000235:genetics / Q000378:metabolism; D010940:Plant Proteins / Q000032:analysis* / Q000235:genetics / Q000378:metabolism; D011786:Quality Control; D012212:Rheology; D014908:Triticum / Q000737:chemistry* / Q000201:enzymology / Q000235:genetics; D014783:Viscosity
chemical_list: D010940:Plant Proteins; D005983:Glutens; D010088:Oxidoreductases
keywords: SDS-insoluble gluten; disulfide bonds; flour processing quality; hydrogen peroxide; recombinant wheat endoplasmic reticulum oxidoreductin 1