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Literature summary for 3.2.1.147 extracted from

  • Okunade, O.A.; Ghawi, S.K.; Methven, L.; Niranjan, K.
    Thermal and pressure stability of myrosinase enzymes from black mustard (Brassica nigra L. W.D.J. Koch. var. nigra), brown mustard (Brassica juncea L. Czern. var. juncea) and yellow mustard (Sinapsis alba L. subsp. maire) seeds (2015), Food Chem., 187, 485-490 .
    View publication on PubMed
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General Stability

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

Organism UniProt Comment Textmining
Brassica juncea var. juncea
-
-
-
Brassica nigra
-
-
-
Sinapis alba
-
 subsp. maire
-

Source Tissue

Source Tissue Comment Organism Textmining
seed
-
 Sinapis alba
-
seed
-
 Brassica nigra
-
seed
-
 Brassica juncea var. juncea
-

Specific Activity [micromol/min/mg]

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 and Products (Substrate)

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

Synonyms Comment Organism
myrosinase
-
 Sinapis alba
myrosinase
-
 Brassica nigra
myrosinase
-
 Brassica juncea var. juncea

Temperature Optimum [°C]

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 [°C]

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

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

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