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. 

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.