Oxidative crosslinking of water-extractable wheat arabinoxylans by recombinant lipoxygenase and its effect on bread properties
Oxidative crosslinking of water-extractable wheat arabinoxylans by recombinant lipoxygenase and its effect on bread properties
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重组脂氧合酶氧化交联水提小麦阿拉伯木聚糖及其对面包特性的影响
DOI：
10.1016/j.lwt.2018.12.077
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发表时间：
2019
影响因子：
6
通讯作者：
Lu Fengxia
中科院分区：
文献类型：
--
作者：
Zhang Chong;Wang Pei;Yang Jie;Ren Di;Lu Zhaoxin;Zhao Haizhen;Lu Fengxia
水溶性阿拉伯木聚糖（WEAX）是小麦粉的重要组成成分，在面包制作中起着积极的作用。在本研究中，评估了重组鱼腥藻脂氧合酶（ana-rLOX）对WEAX特性的影响。结果表明，ana-rLOX作为自由基发生剂，能有效促进WEAX的氧化交联，进一步提高WEAX的粒径和粘度。ana-rLOX诱导的二阿魏酸桥可通过β-5 ′/α-O-4′、5-5′和4-O-5′键形成。与单独添加ana-rLOX或WEAX相比，ana-rLOX交联WEAX在改善面包新鲜品质和延缓面包老化方面具有上级优势。这些结果表明，ana-rLOX可以通过修饰WEAX组分来改善新鲜和老化面包的品质。
Water-extractable arabinoxylan (WEAX) is a pivotal component of wheat flour, which plays a positive role in bread making. In present study, the effect of recombinated Anabaena sp. Lipoxygenase (ana-rLOX) on the WEAX characteristics was evaluated. The results showed that ana-rLOX could effectively promote the oxidative crosslinking of the WEAX by acting as a free radical-generating agent and further elevated the particle size and viscosity of WEAX. The diferulic bridges induced by ana-rLOX could be formed through β-5'/α-O-4′, 5-5′ and 4-O-5′ bonds. The crosslinked WEAX by ana-rLOX were superior in improving fresh bread quality and delaying the staling behavior as compared with the addition of ana-rLOX or WEAX alone. These results showed that ana-rLOX could improve the fresh and aged bread quality by modifying the WEAX fractions.