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Literature summary for 1.8.3.2 extracted from

  • Swaisgood, H.E.; Sliwkowski, M.X.; Skudder, P.J.; Janolino, V.G.
    Sulfhydryl oxidase: characterization and application for flavor modification of UHT milk (1982), Util. Enzymes Technol. Aliment. , Symp. Int. (Dupuy, P. , ed. ), Tech. Doc. Lavoisier Paris, , 229-235.
No PubMed abstract available
Search for more literature for 1.8.3.2

Application

Application Comment Organism
nutrition flavor modification of ultra-high temperature milk Bos taurus

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
0.34
-
 GSH
-
 Bos taurus
0.8
-
 L-Cys
-
 Bos taurus
1.33
-
 D-Cys
-
 Bos taurus
3.85
-
 N-acetyl-L-Cys
-
 Bos taurus
30
-
 cysteamine
-
 Bos taurus

Organism

Organism UniProt Comment Textmining
Bos taurus
-
-
-

Source Tissue

Source Tissue Comment Organism Textmining
milk
-
 Bos taurus
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
cysteamine + O2
-
 Bos taurus ? + H2O
-
 ?
D-Cys + O2
-
 Bos taurus ? + H2O
-
 ?
GSH + O2 + O2
-
 Bos taurus GSSG + H2O
-
 ?
L-Cys + O2
-
 Bos taurus ? + H2O
-
 ?
N-acetylcysteine + O2
-
 Bos taurus ? + H2O
-
 ?