Wheat protein disulfide isomerase produced by utilizing escherichia coli prokaryotic expression system, as well as method and application of wheat protein disulfide isomerase
A technology of disulfide bond isomerase and Escherichia coli, which is applied in the fields of genetic engineering, grain chemistry, microbes, and molecular biology, can solve the problems of complex purification and low prokaryotic expression, and achieve improved binding ability and easy mass expression Effect
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[0028] Example 1
[0029] The method for producing wheat protein disulfide bond isomerase using the E. coli prokaryotic expression system, the specific steps are as follows:
[0030] 1. Construction of wheat protein disulfide isomerase (wPDI) expression vector
[0031] 1. Acquisition of wPDI gene
[0032] Take young wheat leaves that have grown for 8-10 days, grind them into powder in liquid nitrogen, and extract total wheat RNA with an RNA extraction kit (such as figure 1 Shown), the wheat PDI gene was obtained by RT-PCR. According to the sequence analysis of plant PDI on NCBI, PDI has a high degree of conservation. Therefore, primers are designed according to its conserved regions. The primer sequences used in RT-PCR are: 5'-ATGGCGATCTGCAAGGTCTGG-3', 5'-TCAGAGCTCGTCCTTCAGAGGC-3', After the wheat PDI gene is cut and recovered, the A tail is added and connected to PMD-19T, which is sent to BGI for gene sequencing.
[0033] The sequencing results showed that the size of the cloned PDI ...
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[0050] Example 3
[0051] Effect of reorganized wPDI on the quality and function of flour processing
[0052] Add 8.9ml of water / BSA solution / protein solution for every 8g of flour (the protein addition amount is: 1mg protein / g flour, the experimental group with BSA added are all controls) for kneading, kneading for 5 minutes, and preparing it to have a side length of about 1cm. A rectangular parallelepiped with a height of about 1.3 cm is placed on the texture analyzer for measurement. 5 samples are made for each group of experiments, and the average value of the 5 measured data is taken. The texture analyzer probe is P / 36R, the pre-test speed is 1.0mm / s, the test speed is 2.0mm / s, the post-test speed is 2.0mm / s, the compression ratio is 50%, and the interval between two runs is 10s.
[0053] Experimental results: Compare the texture data of blank / BSA / wPDI during the mixing process (see Table 1), and the experimental group added wDPI during the mixing process, in the dough hardness...
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