Production of recombinant intact and N-terminal truncated lipoxygenase isozyme III expressed in Saccharomyces cerevisiae and its influence on glutenin polypeptides
This study investigated the effects of wheat lipoxygenase isozyme III (LOX III) and its truncated form, Mini-LOX III, on flour dough properties using Lounge Table yeast-expressed recombinant enzymes and hypothesized their potential to enhance cereal-based food quality.These enzymes actively catalyze linoleic acid, which is crucial for dough formati