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Literature summary extracted from

  • Takigawa, S.; Ishii, G.
    Accumulation and decomposition of S-methylmethionine in cabbage (2000), Acta Hortic., 517, 457-462.
No PubMed abstract available

Application

EC Number Application Comment Organism
3.13.2.2 nutrition dimethylsulfide is volatile and serves as quality marker for cabbage Brassica sp.

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.13.2.2 5000 22000 3 peaks at 5 kDa, 10 kDa, and 22 kDa, gel filtration Brassica sp.

Organism

EC Number Organism UniProt Comment Textmining
3.13.2.2 Brassica sp.
-
 cabbage
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.13.2.2 partial Brassica sp.

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.13.2.2 S-methylmethionine + H2O i.e. vitamin U, heat and pH sensitive substrate Brassica sp. L-homoserine + dimethylsulfide dimethylsulfide is volatile and serves as quality marker for cabbage ?

Synonyms

EC Number Synonyms Comment Organism
3.13.2.2 adenosylmethionine lyase
-
 Brassica sp.
3.13.2.2 methylmethionine sulfonium hydrolase
-
 Brassica sp.
3.13.2.2 methylmethionine-sulfonium-salt hydrolase
-
 Brassica sp.
3.13.2.2 MMSHase
-
 Brassica sp.
3.13.2.2 S-adenosylmethionine cleaving enzyme
-
 Brassica sp.