南极碱盐单胞菌来源的细菌漆酶 LacHa 蛋白对小麦面包品质的影响

doi:10.12066/j.issn.1007-2861.2516

上海大学学报(自然科学版) ›› 2023, Vol. 29 ›› Issue (4): 615-627.doi: 10.12066/j.issn.1007-2861.2516

南极碱盐单胞菌来源的细菌漆酶 LacHa 蛋白对小麦面包品质的影响

王晶晶, 周鹏, 白涵, 张然, 方雪, 张雁

合肥师范学院生命科学学院, 安徽合肥 230601

收稿日期:2023-04-25 出版日期:2023-08-30 发布日期:2023-09-01
通讯作者: 张雁 (1984—), 男, 副教授, 博士, 研究方向为微生物的资源开发与利用.
基金资助:
国家自然科学基金资助项目 (31800049); 安徽省高校自然科学重点项目 (2022AH052156, 2022AH052166)

Eﬀect of a bacterial laccase LacHa protein from Halomonas alkaliantartica on the quality of wheat bread

WANG Jingjing, ZHOU Peng, BAI Han, ZHANG Ran, FANG Xue, ZHANG Yan

School of Life Sciences, Hefei Normal University, Hefei 230601, Anhui, China

Received:2023-04-25 Online:2023-08-30 Published:2023-09-01

摘要/Abstract

摘要：

以南极碱盐单胞菌中的漆酶为研究材料, 将该漆酶基因在大肠杆菌中进行异源表达,获得重组漆酶的分子量为 68.5 kDa, 酶活为 224.5 U/L. 进一步将该漆酶用于小麦面包的制作, 以不添加漆酶的空白组为对照, 实验组漆酶添加量分别为 1、2、3、4、5 和 6 U. 研究结果表明, 小麦面包的比容值在漆酶添加量为 5 U 时达到最大. 在此条件下, 小麦面包的硬度、黏着性、咀嚼性均有极显著下降的趋势 (p < 0.01). 随着储藏天数的增加, 小麦面包品质有所下降, 但漆酶添加量为 5 U 的实验组在第 3 天的硬度、黏着性仍极显著优于对照组. 可见, 细菌漆酶作为一种面粉改良剂, 在烘焙食品的制作中具有较大的开发潜力, 在食品加工领域有着较为广阔的应用前景.

关键词: 漆酶, 异源表达, 小麦面包, 面包品质

Abstract:

In this study, the laccase from Halomonas alkaliantartica was used as the research material. The laccase gene was heterolytically expressed in Escherichia coli; a recombinant laccase was obtained with a molecular weight of 68.5 kDa and an enzyme activity of 224.5 U/L. This enzyme was then used in the production of wheat bread, with a blank group of bread produced without laccase as the control. To create the various experimental groups, laccase was added in amounts of 1, 2, 3, 4, 5, or 6 U. Compared with the blank group, the speciﬁc volume of the wheat bread was the largest in the 5 U laccase group. Under this condition, the hardness, adhesion, and chewability of the wheat bread signiﬁcantly decreased (p < 0.01). As storage duration increased, the quality of the bread decreased, but the hardness and stickiness of the experimental bread (5 U laccase) were still better than those of the control group on the third day. This study shows that laccase, as a ﬂour improver, has considerable potential for use in the preparation of baked foods and broad application prospects in the ﬁeld of food processing.

Key words: laccase, heterologous expression, wheat bread, bread quality

中图分类号:

TS 20

王晶晶, 周鹏, 白涵, 张然, 方雪, 张雁. 南极碱盐单胞菌来源的细菌漆酶 LacHa 蛋白对小麦面包品质的影响[J]. 上海大学学报(自然科学版), 2023, 29(4): 615-627.

WANG Jingjing, ZHOU Peng, BAI Han, ZHANG Ran, FANG Xue, ZHANG Yan.

Eﬀect of a bacterial laccase LacHa protein from Halomonas alkaliantartica on the quality of wheat bread

[J]. Journal of Shanghai University（Natural Science Edition）, 2023, 29(4): 615-627.

南极碱盐单胞菌来源的细菌漆酶 LacHa 蛋白对小麦面包品质的影响

Eﬀect of a bacterial laccase LacHa protein from Halomonas alkaliantartica on the quality of wheat bread

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