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Literature summary 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

Application

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

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
1.8.3.2 0.34
-
 GSH
-
 Bos taurus
1.8.3.2 0.8
-
 L-Cys
-
 Bos taurus
1.8.3.2 1.33
-
 D-Cys
-
 Bos taurus
1.8.3.2 3.85
-
 N-acetyl-L-Cys
-
 Bos taurus
1.8.3.2 30
-
 cysteamine
-
 Bos taurus

Organism

EC Number Organism UniProt Comment Textmining
1.8.3.2 Bos taurus
-
-
-

Source Tissue

EC Number Source Tissue Comment Organism Textmining
1.8.3.2 milk
-
 Bos taurus
-

Substrates and Products (Substrate)

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