Effects of anabaena lipoxygenase on whole wheat dough properties and bread quality

Shi, Kexin; Wang, Pei; Zhang, Chong; Chen, Meirong; Lü, Fang

doi:10.1002/fsn3.1782

Cited by 4 publications

(7 citation statements)

References 31 publications

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“…Dough treated with 10–50 IU g −1 EnLOX exhibited higher elastic and viscous characteristics than that of the blank group, indicating that EnLOX could enhance the cross-linking of gluten [ 60 ]. EnLOX has been proven to have the reinforcement ability in wheat dough, similar to previously reported Anabaena LOX [ 4 ] and soybean LOX [ 46 ], indicating that the enzyme could be a potential enzymatic preparation [ 7 ].…”

Section: Resultssupporting

confidence: 76%

“…Water absorption (WA), dough development time (DDT), stability time (ST), and softening degree (SD) were determined [ 11 ]. Sample solution was distilled water contained 50 μg g −1 potassium bromate (KBrO 3 ), 0 (blank control), 5, 10, 20, 30, 40, 50 IU g −1 EnLOX, respectively [ 4 , 7 ]. Mean values of three measurements were reported.…”

Section: Methodsmentioning

confidence: 99%

“…LOXs have a broad potential for application in food, chemical, and pharmaceutical industries, of which the application prospects in dough products are due to the reinforcement effect by enhancing the gluten network [ 4 , 5 ]. LOX is extracted mainly from soybean powder [ 6 , 7 , 8 , 9 ], which contains multiple enzymes, and may reduce the catalyzing effects of LOX and produce unpleasant odor after the catalytic process, thus, limiting the application of LOXs in flour products [ 7 , 10 , 11 ]. Hence, the hunt for LOXs with desired properties has gained widespread attention for its application prospects in dough products.…”

Section: Introductionmentioning

confidence: 99%

“…Meanwhile, these methods are dependent on the analysis of crystal structures or the establishment of a high-throughput screening library, and it is hard to obtain mutant enzymes with superior properties in a short period of time [ 20 ]. Therefore, microbial-LOXs have been reported to not be suitable for industrial application, which calls for high yield, high purity, acid and alkali resistance, good thermal stability, and high catalytic activity [ 7 , 21 ]. Considering the demand of LOXs with satisfactory properties, it is reasonable to gain new types of high-efficiency, thermo-stable, and wide pH-range stable LOXs by excavating the genetic reservoir in nature [ 20 , 22 ].…”

Section: Introductionmentioning

confidence: 99%

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Characterization and Preliminary Application of a Novel Lipoxygenase from Enterovibrio norvegicus

Zhang

Chen

Xia

et al. 2022

Foods

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Lipoxygenases have proven to be a potential biocatalyst for various industrial applications. However, low catalytic activity, low thermostability, and narrow range of pH stability largely limit its application. Here, a lipoxygenase (LOX) gene from Enterovibrio norvegicus DSM 15893 (EnLOX) was cloned and expressed in Escherichia coli BL21 (DE3). EnLOX showed the catalytic activity of 40.34 U mg−1 at 50 °C, pH 8.0. Notably, the enzyme showed superior thermostability, and wide pH range stability. EnLOX remained above 50% of its initial activity after heat treatment below 50 °C for 6 h, and its melting point temperature reached 78.7 °C. More than 70% of its activity was maintained after incubation at pH 5.0–9.5 and 4 °C for 10 h. In addition, EnLOX exhibited high substrate specificity towards linoleic acid, and its kinetic parameters of Vmax, Km, and Kcat values were 12.42 mmol min−1 mg−1, 3.49 μmol L−1, and 16.86 s−1, respectively. LC-MS/MS analysis indicated that EnLOX can be classified as 13-LOX, due to its ability to catalyze C18 polyunsaturated fatty acid to form 13-hydroxy fatty acid. Additionally, EnLOX could improve the farinograph characteristics and rheological properties of wheat dough. These results reveal the potential applications of EnLOX in the food industry.

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Section: Resultssupporting

confidence: 76%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Characterization and Preliminary Application of a Novel Lipoxygenase from Enterovibrio norvegicus

Zhang

Chen

Xia

et al. 2022

Foods

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“…Wheat is a globally cultivated economical food crop 1 . Whole wheat grains contain the bran, germ, and the endosperm.…”

Section: Introductionmentioning

confidence: 99%

Interaction mechanism between cereal phenolic acids and gluten protein: protein structural changes and binding mode

Feng

Liu

et al. 2022

J Sci Food Agric

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BACKGROUND Phenolic acids are antioxidant nutrients in cereals and affect the quality of wheat products and the properties of gluten protein. Gallic acid (GA), caffeic acid (CA), syringic acid (SA), and p‐coumaric acid (p‐CA) were selected to study the interaction mechanism between cereal phenolic acids and gluten protein. RESULTS The results showed that adding GA significantly (P < 0.05) decreased the content of free sulfhydryl in gluten proteins by 70–87.26% compared with the control group. The aggregates’ behavior of gluten protein induced by adding the phenolic acids would produce oversized particles (>5000 nm). Adding the selected phenolic acids changed the hydrogen‐bond linkage of protein secondary structure. Zeta potential values of gluten protein increased significantly (P < 0.05) by 14.41%, 26.49%, 30.77%, and 57.93% for CA, p‐CA, GA, and SA respectively added at 0.03 g kg−1. Moreover, the gluten protein surface hydrophobicity increased when the phenolic acids were added at 0.03 g kg−1, displaying the effect of the phenolic acid on the hydrophobic interaction of protein. Molecular docking results showed that the selected phenolic acids could interact with glutenin and gliadin using hydrogen‐bond formation, and SA had the strongest binding with glutenin and gliadin. CONCLUSION The results demonstrated that the selected phenolic acids could interact with gluten protein via covalent cross‐linking as well as by hydrogen bonding, thereby changing the structure of the gluten protein. This exploration is expected to provide theoretical support for the development and utilization of whole‐grain foods. © 2022 Society of Chemical Industry.

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Exploring the chemical composition, antioxidant potential, and bread quality effects of the nutritional powerhouse: Wheat bran – A mini-review

Li,

Stump,

et al. 2023

Journal of Agriculture and Food Research

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Effects of anabaena lipoxygenase on whole wheat dough properties and bread quality

Abstract: This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Cited by 4 publications

References 31 publications

Characterization and Preliminary Application of a Novel Lipoxygenase from Enterovibrio norvegicus

Characterization and Preliminary Application of a Novel Lipoxygenase from Enterovibrio norvegicus

Interaction mechanism between cereal phenolic acids and gluten protein: protein structural changes and binding mode

Exploring the chemical composition, antioxidant potential, and bread quality effects of the nutritional powerhouse: Wheat bran – A mini-review

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