食品与发酵工业2024，Vol.50Issue(14)：120-125,6.DOI:10.13995/j.cnki.11-1802/ts.038993
Caldicellulosiruptor owensensis木聚糖酶的融合表达、酶学性质研究及在面包烘焙中的应用
Fusion expression and enzymatic properties of xylanase from Caldicellulosiruptor owensensis and its application in bread baking
摘要
Abstract
Xylanase is a novel and safe flour additive that effectively enhances dough properties and baking quality.To explore new sources of xylanase and evaluate its application in bread baking,xylanase from Caldicellulosiruptor owensensis was heterogeneously ex-pressed in Escherichia coli by fusion with Sumo tag.The enzymatic properties of the xylanase SumoXyn and its impact on bread quality were investigated.The xylanase from Caldicellulosiruptor owensensis was efficiently expressed in E.coli and the enzyme was obtained with high purity by simply heating the cell lysate at 75℃for 30 minutes.Nano DSF analysis showed that the Tm value of this enzyme was 83.5 ℃.The optimum pH of the enzyme was 9.0,but it still had more than 60％activity at pH 5-10.Treated in pH 4-10 buffer for 24 h,Su-moXyn still had more than 80％residual activity.SumoXyn displayed the highest activity at 80℃,but it still has 50％of the highest ac-tivity at 100 ℃,and the residual activity was about 75％after heating at 75 ℃ for 1 h,indicating that Sumoxyn had good pH stability and thermal stability.Using bagasse xylan as substrate,the Vmax was 2 354.52 μmol/(min·mg),the Km was 2.26 mg/mL and the Kcat was 214.68 S-1.Using 200 g high gluten whole wheat flour to make bread,the effects of SumoXyn supplemented with 3 mg,6 mg,9 mg,re-spectively,on the quality of whole wheat bread were investigated.It was found that with the increase of SumoXyn supplemented,the spe-cific volume and elasticity of bread increased,the hardness and chewability decreased,and the quality of whole wheat bread was signifi-cantly improved.These findings suggest that SumoXyn has great potential as a flour improver.关键词
木聚糖酶/酶学性质/烘焙/面包品质Key words
xylanase/enzymatic properties/baking/bread qualities引用本文复制引用
严鹤松,段坦,雷晶晶,王佳,张晓曼,李玥,舒玉凤,李婵娟..Caldicellulosiruptor owensensis木聚糖酶的融合表达、酶学性质研究及在面包烘焙中的应用[J].食品与发酵工业,2024,50(14):120-125,6.基金项目
国家自然科学基金青年科学基金项目(32101895) （32101895）
湖北省自然科学基金项目(2022CFB567) （2022CFB567）
湖北省教育厅科学研究计划指导性项目(B2022424) （B2022424）
武汉设计工程学院校级科学研究项目(K202112) （K202112）
国家级大学生创新创业训练计划项目(202214035001) （202214035001）
