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Literature summary for 3.2.1.147 extracted from

  • Ludikhuyze, L.; Rodrigo, L.; Hendrickx, M.
    The activity of myrosinase from broccoli (Brassica oleracea L. cv. Italica): influence of intrinsic and extrinsic factors (2000), J. Food Prot., 63, 400-403.
    View publication on PubMed
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Activating Compound

Activating Compound Comment Organism Structure
ascorbic acid a combination of MgCl2 and ascorbic acid enhances activity Brassica oleracea
additional information application of low pressure (50 to 100 MPa) slightly enhances the activity while at higher pressure (300 MPa), the activity is largely reduced Brassica oleracea

Application

Application Comment Organism
nutrition in intact vegetable tissues, the enzyme is present in compartments separated from its substrate, the glucosinolates. The enzymatic hydrolysis can merely occur after cellular disruption. In this respect, processes such as cutting, cooking, freezing, or pressurizing of the vegetables will have large effect on the glucosinolate hydrolysis by myrosinase Brassica oleracea

Inhibitors

Inhibitors Comment Organism Structure
additional information application of low pressure (50 to 100 MPa) slightly enhances the activity while at higher pressure (300 MPa), the activity is largely reduced Brassica oleracea

Metals/Ions

Metals/Ions Comment Organism Structure
Mg2+ a combination of MgCl2 and ascorbic acid enhances activity Brassica oleracea

Organism

Organism UniProt Comment Textmining
Brassica oleracea
-
 L. cv. Italica
-

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
30
-
 at atmospheric pressure. Application of low pressure (50 to 100 MPa) slightly enhances the activity while at higher pressure (300 MPa), the activity is largely reduced Brassica oleracea

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
6.5 7
-
 Brassica oleracea