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Literature summary for 3.2.1.147 extracted from
- Temperature and pressure stability of mustard seed (Sinapis alba L.) myrosinase (2006), Food Chem., 97, 263-271.
General Stability
| General Stability | Organism |
|---|---|
| the enzyme is quite pressure stable, as its activity is retained after pressure treatment up to 600 MPa combined with temperatures up to 60°C. At low pressures there is an antagonistic effect between pressure and thermal treatment, since the activity of the enzyme is retained after treatment at 70°C up to 300 MPa | Sinapis alba |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Sinapis alba | - |
- |
- |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| seed | - |
Sinapis alba | - |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| myrosinase | - |
Sinapis alba |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 60 | - |
inactivation at or above | Sinapis alba |
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Release 2023.1 (January 2023)
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