期刊
FOOD CHEMISTRY
卷 159, 期 -, 页码 85-94出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.02.161
关键词
Glycogen branching enzyme; Gene cloning; Biochemical properties; Bread quality; Rhizomucor miehei
资金
- National Science Fund for Distinguished Young Scholars [31325021]
- National High Technology Research and Development Program of China (863 Program) [2011AA100905]
A gene (RmGBE) encoding a glycogen branching enzyme from Rhizomucor miehei was cloned into the pET28a (+) vector and expressed in Escherichia coli, and biochemically analysed. RmGBE had an open reading frame of 2097 bp encoding 698 amino acid residues. The purified enzyme was a monomer of 78.1 kDa. RmGBE was optimally active at 25 degrees C and pH 7.5. It displayed excellent cold adaptation over a low temperature range of 10-30 degrees C, retaining over 85% of its relative activity. RmGBE showed the highest specificity to amylose, about ten times higher than to amylopectin. Addition of RmGBE to wheat bread resulted in a 26% increase in specific volume and a 38% decrease in crumb firmness in comparison with the control. Besides, the retrogradation of bread was significantly retarded along with the enzyme reaction. These properties make RmGBE highly useful in the food and starch industries. (C) 2014 Elsevier Ltd. All rights reserved.
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