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Literature summary for 3.2.1.147 extracted from

  • Van Eylen, D.; Oey, I.; Hendrickx, M.; Van Loey, A.
    Kinetics of the stability of broccoli (Brassica oleracea Cv. Italica) myrosinase and isothiocyanates in broccoli juice during pressure/temperature treatments (2007), J. Agric. Food Chem., 55, 2163-2170.
    View publication on PubMed

Application

Application Comment Organism
nutrition study on kinetics of thermal enzyme inactivation in broccoli juice at elevated pressure for optimization of health effects. Pressure has an antagonistic effect on thermal inactivation at 50°C and above. Isothiocyanates formed by enzyme are relatively thermolabile and pressure stable Brassica oleracea

Organism

Organism UniProt Comment Textmining
Brassica oleracea
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Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
additional information
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study on kinetics of thermal enzyme inactivation in broccoli juice at elevated pressure for optimization of health effects. Pressure has an antagonistic effect on thermal inactivation at 50°C and above. Isothiocyanates formed by enzyme are relatively thermolabile and pressure stable Brassica oleracea