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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Embodiment 1
[0029] The method for producing wheat protein disulfide bond isomerase by using Escherichia 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 wheat young leaves that have grown for 8-10 days, grind them into powder in liquid nitrogen, and extract wheat total 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, it shows that PDI has a high degree of conservation, so primers were designed according to its conserved region. The primer sequence used in RT-PCR is: 5'-ATGGCGATCTGCAAGGTCTGG-3', 5'-TCAGAGCTCGTCCTTCAGAGGC-3', After the obtained wheat PDI gene was recovered by gel cutting, A tail was added, connected to PMD-19T, and sent to BGI for sequencing.
[0033] Sequencing results showed that the size of the cloned PDI...
Embodiment 3
[0051] Effects of Recombinant wPDI on Flour Processing Quality Function
[0052] For every 8g of flour, add 8.9ml of water / BSA solution / protein solution (the amount of protein added is: 1mg protein / g flour, and the experimental group with BSA added is the control) for kneading. The kneading time is 5min, and the side length is about 1cm. A cuboid with a height of about 1.3 cm is placed on a texture analyzer for measurement. Five samples are made for each group of experiments, and the average value of the five 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 times is 10s.
[0053] Experimental results: compare the texture data of blank / BSA / wPDI during the dough mixing process (see Table 1), and the experimental group with wDPI added during the dough mixing process, the dough hardness, elasticity, cohesion, stickiness, c...
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