Peroxidation radical formation and regiospecificity of recombinated Anabaena sp. lipoxygenase and its effect on modifying wheat proteins.
Peroxidation radical formation and regiospecificity of recombinated Anabaena sp. lipoxygenase and its effect on modifying wheat proteins.
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DOI：
10.1021/jf405425c
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发表时间：
2014-02
影响因子：
6.1
通讯作者：
Xiaoming Wang;F. Lu;Chong Zhang;Yingjian Lu;X. Bie;D. Ren;Zhaoxin Lu
中科院分区：
文献类型：
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作者：
Xiaoming Wang;F. Lu;Chong Zhang;Yingjian Lu;X. Bie;D. Ren;Zhaoxin Lu
鱼腥藻重组脂氧合酶的过氧化自由基形成和区域特异性。 PCC7120 (ana-rLOX) 通过 ESR 和 HPLC-MS 进行表征。发现ana-rLOX在底物亚油酸（LA）的C-13位发生氧化； α-亚麻酸(ALA)的C-13和C-16；花生四烯酸(AA)的C-9、C-12和C-15；二十碳五烯酸(EPA)的C-12、C-15和C-18；以及分别位于二十二碳六烯酸(DHA)的C-14和C-16。 HPLC-MS 分别鉴定出 7、14、30、28 和 18 个 LA、ALA、AA、EPA 和 DHA 自由基加合物。小麦蛋白的发泡能力（FC）、泡沫稳定性（FS）、乳化活性指数（EAI）、乳化稳定性指数（ESI）等功能特性随着酶促反应的进行而增加。然而，随着ana-rLOX/LA的添加，小麦蛋白的平均粒径减小。 ana-rLOX 在改善面团特性方面也具有积极作用。这些结果提供了明确的证据表明来自鱼腥藻的 ana-rLOX。能有效改善小麦面粉的品质，提示该酶可作为面粉改良剂。
Peroxidation radical formation and the regiospecificity of recombinated lipoxygenase from Anabaena sp. PCC7120 (ana-rLOX) were characterized by using ESR and HPLC-MS. It was found that ana-rLOX oxygenated at the C-13 position of the substrate linoleic acid (LA); at C-13 and C-16 of α-linolenic acid (ALA); at C-9, C-12, and C-15 of arachidonic acid (AA); at C-12, C-15, and C-18 of eicosapentaenoic acid (EPA); and at C-14 and C-16 of docosahexaenoic acid (DHA), respectively. A total of 7, 14, 30, 28, and 18 radical adducts for LA, ALA, AA, EPA, and DHA were respectively identified by HPLC-MS. The functional characteristics of wheat protein, such as foaming capacity (FC), foam stability (FS), emulsifying activity index (EAI), emulsifying stability index (ESI), increased with enzymatic reactions. However, the average particle size of wheat proteins decreased with addition of ana-rLOX/LA. The ana-rLOX was also positivele effective in improving dough properties. These results provided clear evidence that ana-rLOX from Anabaena sp. could effectively improve the quality of wheat flour, which suggested that the enzyme could be applied as flour improver.