EFFECT OF SULFUR SUPPLY ON ALLIINASE, THE FLAVOR GENERATING ENZYME IN ONIONS

Autor:	Martin L. Shaw, Jane E. Lancaster, Julie Farrant
Rok vydání:	2000
Předmět:	Pharmacology chemistry.chemical_classification biology Biophysics food and beverages chemistry.chemical_element Cell Biology Sulfur Enzyme assay Hydrolysis chemistry.chemical_compound Ammonia Enzyme chemistry Biochemistry Alliinase biology.protein Pyruvic acid Flavor Food Science
Zdroj:	Journal of Food Biochemistry. 24:353-361
ISSN:	1745-4514 0145-8884
DOI:	10.1111/j.1745-4514.2000.tb00706.x
Popis:	The characteristicflavor of onions occurs when the enzyme alliinase (EC 4.4 1.4) hydrolyzes S-alk(en)yl-L-cysteine sulfoxides (ACSOs) to form sulfur- containing volatiles, pyruvate and ammonia. Two onion cultivars. Pukekohe Longkeeper and Grano, were grown to maturity at a high (4.0 meq S/L) and low (0.25 meq WL) sulfur supply and assayed for alliinase specific activity and enzymatically produced pyruvate. Alliinase specific activity was greater (1.3-1.7 fold) at low sulfur supply in bulbs of both cultivars. Levels of enzymatically producedpyruvate were lower at low sulfur supply. Low sulfur supply has been previously shown to decrease levels of ACSOs and their biosynthetic intermediates but increase levels of proteins involved in sulfate uptake and mobilization. Alliinase may have an endogenous role in remobilizing ACSOs during conditions of sulfur deprivation. INTRODUCTION The characteristic flavor of onions (AZlium cepa), garlic (AIZium sativum) and related alliums is formed when the enzyme alliinase [EC 4.4.1.41 hydrolyzes the S-alk(en)yl-L-cysteine sulfoxides (ACSOs) to form pyruvate, ammonia and sulfur- containing volatiles. The
Databáze:	OpenAIRE
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