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Literature summary for 1.8.4.2 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
Search for more literature for 1.8.4.2

Organism

Organism UniProt Comment Textmining
Triticum aestivum
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Source Tissue

Source Tissue Comment Organism Textmining
caryopsis
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 Triticum aestivum
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kernel activity increases to the 3rd week after anthesis Triticum aestivum
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Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
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 ?
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Synonyms

Synonyms Comment Organism
GSH-dependent protein disulfide oxidoreductase
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 Triticum aestivum