Any feedback?
Literature summary for 1.8.3.2 extracted from
- Characterization of recombinant rice quiescin sulfhydryl oxidase and its improvement effect on wheat flour-processing quality (2020), Food Chem., 333, 127492 .
Application
| Application | Comment | Organism |
|---|---|---|
| food industry | application in flour-processing industry. Supplementation with recombinant rice quiescin sulfhydryl oxidase (rQSOX) improves the farinograph properties of dough, indicated by the increased dough stability time and decreases degree of softening, and enhanced viscoelastic properties of the dough. Addition of rQSOX (10 IU/g flour) provides remarkable improvement in specific volume (37%) and springiness (17%) of the steamed bread, and significantly reduces the hardness by half, which is attributed to the strengthened gluten network | Oryza sativa Japonica Group |
Cloned(Commentary)
| Cloned (Comment) | Organism |
|---|---|
| expression in Escherichia coli Rosetta-gamiB (DE3) cells | Oryza sativa Japonica Group |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Oryza sativa Japonica Group | Q6AUC6 | - |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
- |
Oryza sativa Japonica Group |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| 1.96 | - |
substrate: dithiothreitol, pH 8.0, 60°C | Oryza sativa Japonica Group |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| 2 D-cysteine + O2 | - |
Oryza sativa Japonica Group | D-cystine + H2O2 | - |
? |  |
| 2 dithiothreitol + O2 | highest sulfhydryl oxidation activity using dithiothreitol as a substrate | Oryza sativa Japonica Group | dithiothreitol disulfide + H2O2 | - |
? | |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| QSOX | - |
Oryza sativa Japonica Group |
| quiescin sulfhydryl oxidase | - |
Oryza sativa Japonica Group |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 60 | - |
- |
Oryza sativa Japonica Group |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 80 | - |
1 h, the enzyme retains 50% of its maximum activity | Oryza sativa Japonica Group |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 8 | - |
- |
Oryza sativa Japonica Group |
Cofactor
| Cofactor | Comment | Organism | Structure |
|---|---|---|---|
| FAD | - |
Oryza sativa Japonica Group | |
Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.
Release 2023.1 (January 2023)
Legal
Curated at
Member of
