Sulphydryl oxidase

Deterioration (lipase (commercially, probably the most significant enzyme in milk), proteinase, acid phosphatase and xanthine oxidase) or preservation (sulphydryl oxidase, superoxide dismutase) of milk quality. 

Sulphydryl oxidase 2RSH + 02 -> RSSR + H202 Amelioration of cooked flavour... 

Milk contains an enzyme, sulphydryl oxidase (SO), capable of oxidizing sulphydryl groups of cysteine, glutathione and proteins to the corresponding disulphide (reviewed by Farkye, 1992). The enzyme is an aerobic oxidase which catalyses the following reaction ... 

It undergoes marked self-association and can be purified readily by chromatography on porous glass. The enzyme has a molecular weight of about 89 kDa, a pH optimum of 6.8-7.0, and a temperature optimum of 35°C. Its amino acid composition, its requirement for iron but not for molybdenum and FAD, and the catalytic properties of the enzyme, indicate that sulphydryl oxidase is a distinct enzyme from xanthine oxidase and thiol oxidase (EC 1.8.3.2). 

The production of sulphur compounds is believed to be very important in the development of Cheddar cheese flavour. Residual sulphydryl oxidase activity may play a role in initially reoxidizing sulphydryl groups exposed upon heating cheesemilk the sulphydryl groups thus protected may be reformed during the ripening process. 

Since the principal constituents of milk are proteins, lipids and lactose, proteinases, lipases and / -galactosidase (lactase) are the principal exogenous enzymes used in dairy technology. Apart from these, there are, at present, only minor applications for glucose oxidase, catalase, superoxide dismutase and lysozyme. Lactoperoxidase, xanthine oxidase and sulphydryl oxidase might also be included, although at present the indigenous form of these enzymes is exploited. 

Since sulphur compounds are important in the off-flavour of UHT milk, attempts to improve its flavour have focused on reducing the concentration of these, e.g. by adding thiosulphonates, thiosulphates or cystine (which react with mercaptans) or sulphydryl oxidase, an indigenous milk enzyme (which oxidizes sulphydryls to disulphides Chapter 8). 

Sulphydryl oxidase, an indigenous milk enzyme, has been proposed for the oxidation of thiols in UHT milk to reduce cooked flavor and also thereby to serve as an antioxidant, in conjunction with lactoperoxidase (to destroy the resultant H2O2), by obviating pro-oxidants resulting from autoxidation of thiols (Swaisgood and Abraham, 1980). 

Sulphydryl oxidases Thiol off-flavour removal Milk... 

Antioxidant enzymes (superoxide dismutase, sulphydryl oxidase)... 

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