重组脂肪氧合酶对面团流变性质及面包品质的影响

通过测定酶促作用前后面筋蛋白（wheat gluten，WG）的自由巯基含量、表面疏水性、黏弹性等的变化，研究了重组脂肪氧合酶（pET-32a-ana-lipoxygenase，ana-rLOX）对水溶性阿拉伯木聚糖（water-solublearabinoxylan，WEAX）和WG相互作用的影响，并探讨了ana-rLOX对面包品质改良的作用。结果表明，与添加WEAX的样品相比，加入ana-rLOX和WEAX后WG的自由巯基含量下降了21%，表面疏水性指数增大，流体动力学半径增大了27.3%，WG的黏弹性明显增加；面包的硬度、胶着性、咀嚼性降低，回复性增强，明显改善了面包品质。

Effect of Recombinant Lipoxygenase on Rheological Properties of Wheat Dough and Bread Quality

The interaction between arabinoxylan and wheat gluten is essential for rheological properties of dough and wholewheat
bread. In this paper, free thiol content, surface hydrophobicity and viscoelasticity of wheat gluten after enzymatic
action were measured to investigate the effect of recombinant lipoxygenase (ana-rLOX) on the interaction between watersoluble
arabinoxylan (WEAX) and wheat gluten. Meanwhile, further exploration of gluten rheology and bread quality was
conducted by adding recombinant lipoxygenase and soluble arabinoxylan. The results showed that the addition of anarLOX
and WEAX could decrease free thiol content by 21%, increase gluten protein surface hydrophobicity and enlarge
hydrodynamic radius by 27.3%. At the same time, the viscoelasticity of gluten was significantly enhanced and bread quality
was remarkably improved as indicated by reduced harness, gumminess, chewiness and increased resilience.