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Literature summary extracted from

  • Yen, G.C.; Wei, Q.K.
    Myrosinase activity and total glucosinolate content of cruciferous vegetables, and some properties of cabbage myrosinase in Taiwan (1993), J. Sci. Food Agric., 61, 471-475.
    View publication on PubMed

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.147 Brassica caulorapa
-
 i.e. kohlrabi
-
3.2.1.147 Brassica juncea
-
 i.e. leaf mustard
-
3.2.1.147 Brassica oleracea
-
 L. var. capitata L.
-
3.2.1.147 Brassica oleracea
-
 L. var. alboglabra, i.e. Chineses kale
-
3.2.1.147 Brassica oleracea
-
 L. var. italica Plenca, i.e. broccoli
-
3.2.1.147 Brassica oleracea
-
 L. var. botrytis, i.e. cauliflower
-
3.2.1.147 Brassica rapa subsp. chinensis
-
 i.e. chineses mustard
-
3.2.1.147 Brassica rapa subsp. pekinensis
-
 i.e. Chineses cabbage
-
3.2.1.147 Raphanus sativus
-
 i.e. radish
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.147 sinigrin + H2O
-
 Raphanus sativus D-glucose + 3-isothiocyanatoprop-1-ene + SO42-
-
 ?
3.2.1.147 sinigrin + H2O
-
 Brassica oleracea D-glucose + 3-isothiocyanatoprop-1-ene + SO42-
-
 ?
3.2.1.147 sinigrin + H2O
-
 Brassica rapa subsp. pekinensis D-glucose + 3-isothiocyanatoprop-1-ene + SO42-
-
 ?
3.2.1.147 sinigrin + H2O
-
 Brassica juncea D-glucose + 3-isothiocyanatoprop-1-ene + SO42-
-
 ?
3.2.1.147 sinigrin + H2O
-
 Brassica rapa subsp. chinensis D-glucose + 3-isothiocyanatoprop-1-ene + SO42-
-
 ?
3.2.1.147 sinigrin + H2O
-
 Brassica caulorapa D-glucose + 3-isothiocyanatoprop-1-ene + SO42-
-
 ?

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.147 30 70 30°C, about 60% of maximal activity of the enzyme from white cabbage, about 45% of maximal activity of the enzyme from red cabbage, 70°C: about 75% of maximal activity of the enzyme from red cabbage, about 50% of maximal activity of the enzyme from white cabbage Brassica oleracea

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.147 40
-
-
 Raphanus sativus
3.2.1.147 40
-
 30 min, 30 min, 5% loss of activity of the enzyme from red cabbage, 15% loss of activity of the enzyme from white cabbage Brassica oleracea
3.2.1.147 50
-
 30 min, stable Brassica oleracea
3.2.1.147 60
-
 30 min, enzyme from red cabbage is stable, enzyme from white cabbage loses about 60% of its activity Brassica oleracea
3.2.1.147 70
-
 30 min, 90% loss of activity Brassica oleracea

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.147 8
-
-
 Brassica oleracea

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.147 3 9 pH 3.0: about 60% of maximal activity, pH 9.0: 80-90% of maximal activity Brassica oleracea

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.147 6 9 30°C, 1 h, stable Brassica oleracea