Literature summary extracted from

Osipova, S.; Permyakov, A.; Mitrofanova, T.; Trufanov, V.; Ermakova, M.; Chistyakova, A.; Pshenichnikova, T.
GSH-dependent protein disulfide oxidoreductase of wheat grain: activity in maturing wheat kernels, and relationship with rheological properties of dough (2007), Cereal Res. Commun., 35, 1477-1486.

No PubMed abstract available

Organism

EC Number	Organism	UniProt	Comment	Textmining
1.8.4.2	Triticum aestivum	-	-	-

Source Tissue

EC Number	Source Tissue	Comment	Organism	Textmining
1.8.4.2	caryopsis	-	Triticum aestivum	-
1.8.4.2	kernel	activity increases to the 3rd week after anthesis	Triticum aestivum	-

Substrates and Products (Substrate)

EC Number	Substrates	Comment Substrates	Organism	Products	Comment (Products)	Rev.	Reac.
1.8.4.2	additional information	addition of GSH-dependent protein disulfide oxidoreductase to flour significantly increases dough extensibility (from 17 to 49% for cultivars with different quality), which implies the ability of the enzyme to disrupt disulfide bonds in high-molecular-weight gluten polymers	Triticum aestivum	?	-	?

Synonyms

EC Number	Synonyms	Comment	Organism
1.8.4.2	GSH-dependent protein disulfide oxidoreductase	-	Triticum aestivum

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Release 2023.1 (January 2023)