Peroxidation radical formation and regiospecificity of recombinated Anabaena sp. lipoxygenase and its effect on modifying wheat proteins.
作者： Xiaoming Wang , Fengxia Lu , Chong Zhang , Yingjian Lu , Xiaomei Bie
DOI: 10.1021/JF405425C
关键词: Arachidonic acid 、 Enzyme catalysis 、 Chemistry 、 Docosahexaenoic acid 、 Linoleic acid 、 Linolenic acid 、 Lipoxygenase 、 Biochemistry 、 Eicosapentaenoic acid 、 Substrate (chemistry)
摘要: Peroxidation radical formation and the regiospecificity of recombinated lipoxygenase from Anabaena sp. PCC7120 (ana-rLOX) were characterized by using ESR HPLC-MS. It was found that ana-rLOX oxygenated at C-13 position substrate linoleic acid (LA); C-16 α-linolenic (ALA); C-9, C-12, C-15 arachidonic (AA); C-15, C-18 eicosapentaenoic (EPA); C-14 docosahexaenoic (DHA), respectively. A total 7, 14, 30, 28, 18 adducts for LA, ALA, AA, EPA, DHA respectively identified The functional characteristics wheat protein, such as foaming capacity (FC), foam stability (FS), emulsifying activity index (EAI), (ESI), increased with enzymatic reactions. However, average particle size proteins decreased addition ana-rLOX/LA. also positivele effective in improving dough properties. These results provided clear evidence ana-rL...
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