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
| Autor: | Sameer Khalil Ghawi, Olukayode Adediran Okunade, Keshavan Niranjan, Lisa Methven |
|---|---|
| Rok vydání: | 2014 |
| Předmět: |
food.ingredient
Hot Temperature Glycoside Hydrolases Glucosinolates Brassica Sinapis Food chemistry Analytical Chemistry Black mustard chemistry.chemical_compound Hydrolysis food Botany Enzyme Stability Pressure Plant Proteins chemistry.chemical_classification biology Myrosinase General Medicine Mustard seed biology.organism_classification Horticulture Enzyme chemistry Glucosinolate Seeds Food Science Mustard Plant |
| Zdroj: | Food chemistry. 187 |
| ISSN: | 1873-7072 |
| Popis: | This study investigates the effects of temperature and pressure on inactivation of myrosinase extracted from black, brown and yellow mustard seeds. Brown mustard had higher myrosinase activity (2.75 un/mL) than black (1.50 un/mL) and yellow mustard (0.63 un/mL). The extent of enzyme inactivation increased with pressure (600-800 MPa) and temperature (30-70° C) for all the mustard seeds. However, at combinations of lower pressures (200-400 MPa) and high temperatures (60-80 °C), there was less inactivation. For example, application of 300 MPa and 70 °C for 10 min retained 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) were 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. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect