General Stability | Organism |
---|---|
the extent of enzyme inactivation increases with pressure (600-800 MPa) and temperature (30-70°C) for all the mustard seeds. At combinations of lower pressures (200-400 MPa) and high temperatures (60-80°C), there is less inactivation. For example, application of 300 MPa and 70°C for 10 min retains 20%, 80% and 65% activity in yellow, black and brown mustard, respectively, whereas the corresponding activity retentions when applying only heat (70°C, 10 min) are 0%, 59% and 35%. Thus, application of moderate pressures (200-400 MPa) can potentially be used to retain myrosinase activity needed for subsequent glucosinolate hydrolysis | Sinapis alba |
the extent of enzyme inactivation increases with pressure (600-800 MPa) and temperature (30-70°C) for all the mustard seeds. At combinations of lower pressures (200-400 MPa) and high temperatures (60-80°C), there is less inactivation. For example, application of 300 MPa and 70°C for 10 min retains 20%, 80% and 65% activity in yellow, black and brown mustard, respectively, whereas the corresponding activity retentions when applying only heat (70°C, 10 min) are 0%, 59% and 35%. Thus, application of moderate pressures (200-400 MPa) can potentially be used to retain myrosinase activity needed for subsequent glucosinolate hydrolysis | Brassica nigra |
the extent of enzyme inactivation increases with pressure (600-800 MPa) and temperature (30-70°C) for all the mustard seeds. At combinations of lower pressures (200-400 MPa) and high temperatures (60-80°C), there is less inactivation. For example, application of 300 MPa and 70°C for 10 min retains 20%, 80% and 65% activity in yellow, black and brown mustard, respectively, whereas the corresponding activity retentions when applying only heat (70°C, 10 min) are 0%, 59% and 35%. Thus, application of moderate pressures (200-400 MPa) can potentially be used to retain myrosinase activity needed for subsequent glucosinolate hydrolysis | Brassica juncea var. juncea |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Brassica juncea var. juncea | - |
- |
- |
Brassica nigra | - |
- |
- |
Sinapis alba | - |
subsp. maire | - |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
seed | - |
Sinapis alba | - |
seed | - |
Brassica nigra | - |
seed | - |
Brassica juncea var. juncea | - |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
0.48 | - |
crude enzyme, pH 7.5, 25°C, substrate sinigrin | Sinapis alba |
1.24 | - |
crude enzyme, pH 7.5, 25°C, substrate sinigrin | Brassica nigra |
2.04 | - |
crude enzyme, pH 7.5, 25°C, substrate sinigrin | Brassica juncea var. juncea |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
sinigrin + H2O | - |
Sinapis alba | (1Z)-N-(sulfooxy)but-3-enimidothioic acid + D-glucose | - |
? | |
sinigrin + H2O | - |
Brassica nigra | (1Z)-N-(sulfooxy)but-3-enimidothioic acid + D-glucose | - |
? | |
sinigrin + H2O | - |
Brassica juncea var. juncea | (1Z)-N-(sulfooxy)but-3-enimidothioic acid + D-glucose | - |
? |
Synonyms | Comment | Organism |
---|---|---|
myrosinase | - |
Sinapis alba |
myrosinase | - |
Brassica nigra |
myrosinase | - |
Brassica juncea var. juncea |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
25 | - |
assay at | Sinapis alba |
25 | - |
assay at | Brassica nigra |
25 | - |
assay at | Brassica juncea var. juncea |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
30 | 80 | the extent of enzyme inactivation increases with pressure (600-800 MPa) and temperature (30-70°C) for all the mustard seeds. At combinations of lower pressures (200-400 MPa) and high temperatures (60-80°C), there is less inactivation. For example, application of 300 MPa and 70°C for 10 min retains 20%, 80% and 65% activity in yellow, black and brown mustard, respectively, whereas the corresponding activity retentions when applying only heat (70°C, 10 min) are 0%, 59% and 35%. Thus, application of moderate pressures (200-400 MPa) can potentially be used to retain myrosinase activity needed for subsequent glucosinolate hydrolysis | Sinapis alba |
30 | 80 | the extent of enzyme inactivation increases with pressure (600-800 MPa) and temperature (30-70°C) for all the mustard seeds. At combinations of lower pressures (200-400 MPa) and high temperatures (60-80°C), there is less inactivation. For example, application of 300 MPa and 70°C for 10 min retains 20%, 80% and 65% activity in yellow, black and brown mustard, respectively, whereas the corresponding activity retentions when applying only heat (70°C, 10 min) are 0%, 59% and 35%. Thus, application of moderate pressures (200-400 MPa) can potentially be used to retain myrosinase activity needed for subsequent glucosinolate hydrolysis | Brassica nigra |
30 | 80 | the extent of enzyme inactivation increases with pressure (600-800 MPa) and temperature (30-70°C) for all the mustard seeds. At combinations of lower pressures (200-400 MPa) and high temperatures (60-80°C), there is less inactivation. For example, application of 300 MPa and 70°C for 10 min retains 20%, 80% and 65% activity in yellow, black and brown mustard, respectively, whereas the corresponding activity retentions when applying only heat (70°C, 10 min) are 0%, 59% and 35%. Thus, application of moderate pressures (200-400 MPa) can potentially be used to retain myrosinase activity needed for subsequent glucosinolate hydrolysis | Brassica juncea var. juncea |
60 | - |
10 min, 20% activity remaining at normal pressure | Sinapis alba |
70 | - |
10 min, no activity remaining at normal pressure, 20% activity at 300 MPa | Sinapis alba |
70 | 80 | 10 min, 35% activity remaining at normal pressure, 65% activity at 300 MPa, inactivation at 80°C | Brassica juncea var. juncea |
70 | 80 | 10 min, 59% activity remaining at normal pressure, 80% activity at 300 MPa, inactivation at 80°C | Brassica nigra |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
7.5 | - |
assay at | Sinapis alba |
7.5 | - |
assay at | Brassica nigra |
7.5 | - |
assay at | Brassica juncea var. juncea |
General Information | Comment | Organism |
---|---|---|
additional information | brown mustard (Brasiica juncea) has higher myrosinase activity than black (Brassica nigra) and yellow mustard (Sinapis alba) | Sinapis alba |
additional information | brown mustard (Brasiica juncea) has higher myrosinase activity than black (Brassica nigra) and yellow mustard (Sinapis alba) | Brassica nigra |
additional information | brown mustard (Brasiica juncea) has higher myrosinase activity than black (Brassica nigra) and yellow mustard (Sinapis alba) | Brassica juncea var. juncea |