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1、FoodResearchInternational54(2013)26–32ContentslistsavailableatScienceDirectFoodResearchInternationaljournalhomepage:www.elsevier.com/locate/foodresEffectsofrecombinantlipoxygenaseonwheatflour,doughandbreadproperties11ChongZhang,ShuangZhang,ZhaoxinLu,XiaomeiBie,HaizhenZhao,XiaomingWang,F
2、engxiaLu⁎LaboratoryofEnzymeEngineering,CollegeofFoodScienceandTechnology,NanjingAgricultureUniversity,Nanjing210095,PR.ChinaarticleinfoabstractArticlehistory:Apurifiedrecombinantlipoxygenase(ana-rLOX)wasproducedextracellularlyinBacillussubtilisandsubse-Received4March2013quentlyinvestiga
3、tedforuseinbreadmaking.Thevariationsinthepropertiesofflour,doughandbreadafterAccepted25May2013treatmentwiththeenzymewerestudied.Afteraddingana-rLOX,whiteness(L*)ofthewheatflourwasim-provedandwassimilartothatachievablewiththeadditionofbenzoylperoxide.Fordoughcolor,theL*oftheKeywords:ana-r
4、LOX-treatedsamplewashigherthanthatofbenzoylperoxide,andb*droppedsharplyinthefirst2.5hRecombinantlipoxygenaseaftermixingwiththeflour.Also,thereinforcementorstrengtheningeffectofwheatdoughtreatedwithWheatflourDoughana-rLOXwasdeterminedbydoughrheologyandscanningelectronmicroscopyofglutenmatr
5、ix.ThetexturalBreadandstructuralqualityparametersoftheenzyme-treatedbreadshowedimprovedpropertiesincludingcrumbPropertiescolor,specificvolume,resilience,chewiness,andhardness.Comparedwiththecontrol,theenzyme-treatedbreadvolumeimproved16.8%,theloafheightincreased10.3%,andthespecificvolume
6、increasedby18.2%.ThisisthefirstreportoftheapplicationofrecombinantLOXinbreadmaking,andtheresultsprovideabasisforfuturebreadmakingbioprocesstechnologyapplicationsofana-rLOX.CrownCopyright©2013PublishedbyElsevierLtd.Allrightsreserved.1.Introductionapplicationsoftenusecrudeplantmaterialsor
7、extractssuchassoybeanpowder,butthosematerialsusuallycontainmultipleenzymes,whichBreadisoneofthemostimportantfoodsthroughouttheworld.TomayreducetheavailabilityofPUFAsasasubstrate,ormetabolizehy-improvethequalityofbread,somechemicalsareusedasadditivesdur-droperoxideproducts,therebydecr
