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Literature summary extracted from

  • Du, N.; Wei, Z.C.; Deng, Y.Y.; Zhang, Y.; Tang, X.J.; Li, P.; Huang, Y.B.; Zeng, Q.H.; Wang, J.J.; Zhang, M.W.; Liu, G.
    Characterization of recombinant rice quiescin sulfhydryl oxidase and its improvement effect on wheat flour-processing quality (2020), Food Chem., 333, 127492 .
    View publication on PubMed

Application

EC Number Application Comment Organism
1.8.3.2 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)

EC Number Cloned (Comment) Organism
1.8.3.2 expression in Escherichia coli Rosetta-gamiB (DE3) cells Oryza sativa Japonica Group

Organism

EC Number Organism UniProt Comment Textmining
1.8.3.2 Oryza sativa Japonica Group Q6AUC6
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
1.8.3.2
-
 Oryza sativa Japonica Group

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
1.8.3.2 1.96
-
 substrate: dithiothreitol, pH 8.0, 60°C Oryza sativa Japonica Group

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
1.8.3.2 2 D-cysteine + O2
-
 Oryza sativa Japonica Group D-cystine + H2O2
-
 ?
1.8.3.2 2 dithiothreitol + O2 highest sulfhydryl oxidation activity using dithiothreitol as a substrate Oryza sativa Japonica Group dithiothreitol disulfide + H2O2
-
 ?

Synonyms

EC Number Synonyms Comment Organism
1.8.3.2 QSOX
-
 Oryza sativa Japonica Group
1.8.3.2 quiescin sulfhydryl oxidase
-
 Oryza sativa Japonica Group

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
1.8.3.2 60
-
-
 Oryza sativa Japonica Group

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
1.8.3.2 80
-
 1 h, the enzyme retains 50% of its maximum activity Oryza sativa Japonica Group

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
1.8.3.2 8
-
-
 Oryza sativa Japonica Group

Cofactor

EC Number Cofactor Comment Organism Structure
1.8.3.2 FAD
-
 Oryza sativa Japonica Group