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myrosinase

   Also found in: Wikipedia 0.01 sec.
myrosinase
the enzyme in mustard that releases the toxic allyl isothiocyanate from the nontoxic glycoside that occurs in the plant.
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At 10% (w/w) NDH mustard flour, AIT generated by the endogenous enzyme myrosinase in the flour killed 3 log cfu per g of E.
Antimicrobial activity by Microbial Update International
When the cell walls of brassicas are ruptured, the enzyme myrosinase is released, that breaks down the glucobrassicin.
Does Diindolylmethane from Broccoli Help with Estrogen Balance? by Darrell Miller / Food/cooking/nutrition community
Cooking of brassica vegetables causes the plant enzyme, myrosinase, to be denatured, influencing the profile of glucosinolate breakdown products produced.
Literature Review & Commentary by Gaby, Alan R. / Townsend Letter
 
 
 
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