Characterization of recombinant rice quiescin sulfhydryl oxidase and its improvement effect on wheat flour-processing quality

Du, Nian; Wei, Zhencheng; Deng, Yuanyuan; Zhang, Yan; Tang, Xiaojun; Li, Ping; Huang, Yanbo; Qing-jun, Zeng; Wang, Jing Jing; Zhang, Mingwei; Liu, Guang

doi:10.1016/j.foodchem.2020.127492

Cited by 4 publications

(12 citation statements)

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“…Previously, the enzymatic properties of rQSOX were explored, and its performance in Chinese steamed bread qualities was investigated. 4 The results showed that the sulfhydryl oxidase activity of rQSOX was 1.96 U/mg using DTT as a substrate.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

“…The addition of rQSOX increased the specific volume (37%) and springiness (17%) of Chinese steamed bread. 4 To broaden the application of enzymes in flour products, the current study assessed the effect of rQSOX on dough and bread quality, in which GOX, a commonly used enzyme improver in the baking industry, was employed as a positive control. According to the previous report, the GOX additive level was 1 U/g flour.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

“…Purification and Concentration of rQSOX. rQSOX purification was carried out as stated by Du et al 4 Briefly, Escherichia coli Rosetta-gamiB (DE3) cells harboring pMAL-c5x-rqsox plasmid were cultured, collected, and disrupted to obtain the supernatant containing recombinant rQSOX. The supernatant was then sequentially processed using Ni-NTA affinity chromatography, Xa protease cutting label, and MBP affinity chromatography to prepare purified rQSOX with sulfhydryl oxidase activity.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

“…A compression test with a texture analyzer (TA-XT, Stable Micro Systems, Surrey, UK) equipped with a cylindrical probe with a diameter of 36 mm was used to determine the texture of the bread crumb, according to our previous study. 4 Bread samples were sliced horizontally at a height of 20 mm. A 10 mm compression (corresponding to 50% of the thickness of the bread slice) was applied.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

“…The purified rQSOX demonstrated significant sulfhydryl oxidation activity (1.96 U/mg) using dithiothreitol as a substrate, accompanied by H 2 O 2 production. 4 The addition of rQSOX enhanced the farinographic and rheological properties of dough and increased the specific volume and springiness of Chinese steamed bread, indicating that rQSOX has the potential to become a new enzyme improver. However, due to the lack of research about the mechanism of rQSOX improving the flour processing quality, its application in the baking industry will be limited.…”

Section: ■ Introductionmentioning

confidence: 99%

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Recombinant Rice Quiescin Sulfhydryl Oxidase Strengthens the Gluten Structure through Thiol/Disulfide Exchange and Hydrogen Peroxide Oxidation

Liu

Wang

et al. 2022

J. Agric. Food Chem.

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Recombinant rice quiescin sulfhydryl oxidase (rQSOX) has the potential to improve the flour processing quality, but the mechanisms remain unclear. The effects of rQSOX on bread quality, dough rheology, and gluten structure and composition, with glucose oxidase as a positive control, were investigated. rQSOX addition could improve the dough processing quality, as proved by enhanced viscoelastic properties of dough as well as a softer crumb, higher specific volume, and lower moisture loss of bread. These beneficial effects were attributed to gluten protein polymerization and gluten network strengthening, evidenced by the improved concentration of SDS-insoluble gluten and formation of large gluten aggregates and the increased α-helix and β-turn conformation. Furthermore, decreased free sulfhydryl and increased dityrosine in gluten as well as improved H 2 O 2 content in dough suggested that the rQSOX dough strengthening mechanism was mainly based on the formation of disulfide bonds and dityrosine cross-links in gluten by both thiol/disulfide direct exchange and hydrogen peroxide indirect oxidation pathways.

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Section: ■ Results and Discussionmentioning

confidence: 99%

Section: ■ Results and Discussionmentioning

confidence: 99%

Section: ■ Materials and Methodsmentioning

confidence: 99%

Section: ■ Materials and Methodsmentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

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