Oxidative crosslinking of water-extractable wheat arabinoxylans by recombinant lipoxygenase and its effect on bread properties

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 beta-5'/alpha-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 WEAK fractions.