Please select the most similar patent number from A, B, C and D. Which number is?
A method of applying a recombinant wheat endoplasmic reticulum thiol oxidoreductin to improve flour processing quality, comprises: prokaryotic expressing and purifying the recombinant wheat endoplasmic reticulum thiol oxidoreductin; mixing the recombinant enzyme with flour, sugar, salt, vegetable oil, yeast powder and water evenly, the obtained dough is divided, weighed, formed and proofed, and then baked to get a finished bread. The recombinant wheat endoplasmic reticulum thiol oxidoreductin is added with a level of 0.05% to 0.2% (w/w, flour basis) .
A: Provided is a method for improving the expression level of a recombinant protein in an endosperm bioreactor. By using storage glutelin mutant (LGC-1) hybridization or gene editing (TALEN technology and CripsrCas9) technology, the method carries out the targeted knockout of a gene of an endogenous storage protein, reduces the content of the endogenous storage protein, relieves the endoplasmic reticulum stress, and improves the transport efficiency of the recombinant protein in endosperm cells, thereby improving the expression of the recombinant protein in endosperm cells and achieving the increased yield of rice lines with the recombinant protein and a significant improvement in the expression level of an exogenous recombinant protein under the Oryz  HiEXP  technological platform.
B: Provided are a recombinant pseudomonas plecoglossicida for producing L-xylose and an application thereof. The recombinant bacterium expresses a 2-keto gluconate reductase gene, a 2,5-diketo gluconate reductase gene, and a pyruvate decarboxylase gene which are successfully expressed in a host pseudomonas plecoglossicida by means of a double-plasmid system; an obtained strain is fermented for 56 h on a shake flask, the yield of L-xylose can reach 16.2 g/L, and the conversion rate reaches 20.3%; the strain is fermented for 48 h and 44 h on a 3L and 15L fermentation tank, respectively, the yield of L-xylose can reach 37.6 g/L and 45.8 g/L, respectively, and the glucose conversion rate is 47.0% and 57.3%, respectively.
C: A bread dough made of vegetables, fruits, flour, eggs or milk, and a method for making the same: grounding vegetables or fruits into a flocculent slurry, and taking out some of the slurry to be stewed in a double-boiled manner, then mixing the same with flour to carry out a first mixed fermentation; mixing the dough after the first mixed fermentation, with eggs, milk, flour and yeast, so as to carry out a second mixed fermentation; mixing the dough after the second mixed fermentation, with the remaining slurry which has been extruded and concentrated, and then baking the same.
D: The present invention relates to the technical field of biocatalysis. Disclosed are (S)-carbonyl reductase heteropolymers and an application thereof in the catalysis of polybenzene ring compounds. Recombinant bacteria of the (S)-carbonyl reductase heteropolymers are constructed, and heteropolymers SCR/SCR2 and SCR2/SCR3 are obtained and are applied to the catalysis of 2,4-dichlorobenzophenone and 2-acetonaphthone. The present invention effectively extends a substrate spectrum of biocatalysis of (S)-carbonyl reductase systems (SCR, SCR2, and SCR3) by means of expression and purification of proteins of the heteropolymers, and provides a novel oxidoreductase for the biocatalysis of polybenzene ring compounds.
Answer: C