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Table 3 Effect of TsPOx and its mutants on the wheat flour gluten

From: Biochemical and mutational analyses of a Trametes pyranose oxidase and comparison of its mutants in breadmaking

  Dosages (nkat/g) Wet weight (g) Dry weight (g)
Control 0 32.8 ± 0.3a 11.4 ± 0.1a
TsPOx 0.25 33.4 ± 0.2d 12.0 ± 0.2d
  0.5 34.2 ± 0.3b 12.6 ± 0.1b
  0.75 34.1 ± 0.1b 12.5 ± 0.1b
  1.0 32.0 ± 0.4c 10.6 ± 0.3c
TsPOx 0.5 34.2 ± 0.3a 12.6 ± 0.1a
E539K 0.5 34.6 ± 0.2a 13.0 ± 0.1b
K312E 0.5 34.3 ± 0.4a 12.9 ± 0.2a, b
T166A/E539K 0.5 33.1 ± 0.0b 12.6 ± 0.4a
K312E/E539K 0.5 35.5 ± 0.4c 13.2 ± 0.1b
  1. One-way ANOVA (analysis of variance) was used to analyze the values. PROC ANOVA of SPSS 19.0 was applied to identify the differences among groups, and DUNCAN’S test was conducted to examine the differences among the treatments and values. Statistical significance was set at p < 0.05. Different letters (a, b, c, and d) in the same column mean that there are significant difference between treatments (p < 0.05), while the same letters indicate that there are no significant difference between the two values (p > 0.05). The number of samples was three for each experiment