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1.8.3.2: thiol oxidase

This is an abbreviated version!
For detailed information about thiol oxidase, go to the full flat file.

Word Map on EC 1.8.3.2

Reaction

2 R'C(R)SH +

O2
=
R'C(R)S-S(R)CR'
+
H2O2

Synonyms

Ac92, AcMNPV P33, ALR, ALRp, AtSOX, augmenter of liver regeneration, DTT-oxidase, E10R, egg white oxidase, Ero1, Ero1p, ERV/ALR sulfhydryl oxidase, Erv1, Erv1p, Erv2, ERv2p, FAD-linked sulfhydryl oxidase, FAD-linked sulfhydryl oxidase ALR, FAD-sulfhydryl oxidase, flavin adenine dinucleotide-linked sulfhydryl oxidase, flavin-dependent sulfhydryl oxidase, GmQSOX1, GmQSOX2, hepatic regenerative stimulator substance, hepatopoietin, mitochondrial FAD-linked sulfhydryl oxidase ERV1, More, neuroblastoma-derived sulfhydryl oxidase, oxidase, thiol, P33, pB119L, protein pB119L, QSCN6, QSOX, QSOx1, QSOX1b, QSOX2, QSOX3, Quiescin Q6, quiescin Q6 sulfhydryl oxidase, quiescin Q6 sulfhydryl oxidase 1, quiescin Q6/sulfhydryl oxidase, quiescin sulfhydryl oxidase, quiescin sulfhydryl oxidase 1, quiescin sulhydryl oxidase, quiescin-like flavin-dependent sulfhydryl oxidase, Quiescin-sulfhydryl oxidase, quiescin/sulfhydryl oxidase, quiescin/sulfhydryl oxidase 1b, quiescin/sulphydryl oxidase, rQSOX, sfALR, SOX, Sox1, Sox2, SOXN, sulfhydryl oxidase, sulfhydryl oxidase SOx-3, sulfhydryl oxidase, P33, sulphydryl oxidase, thiol oxidase Erv1, thiooxidase

ECTree

     1 Oxidoreductases
         1.8 Acting on a sulfur group of donors
             1.8.3 With oxygen as acceptor
                1.8.3.2 thiol oxidase

Application

Application on EC 1.8.3.2 - thiol oxidase

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APPLICATION
ORGANISM
UNIPROT
COMMENTARY hide
LITERATURE
analysis
diagnostics
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
medicine
nutrition
additional information