publication . Article . 2015

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

Okunade, O. A.; Ghawi, S. K.; Methven, Lisa; Niranjan, Keshavan;
Open Access
  • Published: 15 Nov 2015 Journal: Food Chemistry, volume 187, pages 485-490 (issn: 0308-8146, Copyright policy)
  • Publisher: Elsevier BV
  • Country: United Kingdom
Abstract
Abstract 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 t...
Subjects
free text keywords: Food Science, Analytical Chemistry, General Medicine, Botany, Chemistry, Myrosinase, Hydrolysis, Brown mustard, Glucosinolate, chemistry.chemical_compound, Enzyme, chemistry.chemical_classification, Mustard seed, food.ingredient, food, Brassica, biology.organism_classification, biology, Black mustard
Related Organizations
33 references, page 1 of 3

Abul-Fadl, M. M., El-Badry, N., & Ammar, M. S. (2011). Nutritional and chemical evaluation for two different varieties of mustard seeds. World Applied Sciences Journal, 15(9), 1225-1233.

Bones, A. M., & Rossiter, J. T. (1996). The myrosinase-glucosinolate system, its organisation and biochemistry. Physiologia Plantarum, 97(1), 194-208.

Bongoni, R., Verkerk, R., Steenbekkers, B., Dekker, M., & Stieger, M. (2014). Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance. Plant Foods for Human Nutrition, 69(3), 228-234. [OpenAIRE]

Bradford, M. M. (1976). Rapid and sensitive method for quantification of micrograms quantities of protein utilizing principle of protein-dye binding. Analytical Biochemistry, 72(1-2), 248-254.

Conaway, C. C., Getahun, S. M., Liebes, L. L., Pusateri, D. J., Topham, D. K. W., Botero-Omary, M., & Chung, F. L. (2001). Disposition of glucosinolates and sulforaphane in humans after ingestion of steamed and fresh broccoli (vol 38, pg 177, 2001). Nutrition and Cancer-an International Journal, 41(1-2), 196-196.

Dosz, E. B., & Jeffery, E. H. (2013). Modifying the processing and handling of frozen broccoli for increased sulforaphane formation. Journal of Food Science, 78(9), H1459-H1463. [OpenAIRE]

Drewnowski, A., & Gomez-Carneros, C. (2000). Bitter taste, phytonutrients, and the consumer: a review. American Journal of Clinical Nutrition, 72(6), 1424-1435. [OpenAIRE]

Fahey, J. W., Zalcmann, A. T., & Talalay, P. (2001). The chemical diversity and distribution of glucosinolates and isothiocyanates among plants. Phytochemistry, 56(1), 5-51. [OpenAIRE]

Fahey, J. W., Zhang, Y. S., & Talalay, P. (1997). Broccoli sprouts: An exceptionally rich source of inducers of enzymes that protect against chemical carcinogens. Proceedings of the National Academy of Sciences of the United States of America, 94(19), 10367-10372. [OpenAIRE]

Gatfield, I. L., & Sand, T. (1983). A coupled enzymatic procedure for the determination of myrosinase activity. . Lebensmittel-Wissenschaft & Technologie, 16(2), 73 - 75.

Ghawi, S. K., Methven, L., & Niranjan, K. (2013). The potential to intensify sulforaphane formation in cooked broccoli (Brassica oleracea var. italica) using mustard seeds (Sinapsis alba). Food Chemistry, 138, 1734 - 1741. [OpenAIRE]

Ghawi, S. K., Methven, L., Rastall, R. A., & Niranjan, K. (2012). Thermal and high hydrostatic pressure inactivation of myrosinase from green cabbage: A kinetic study. Food Chemistry, 131(4), 1240- 1247.

Gow-Chin, Y., & Que-King, W. (1993). Myrosinase activity and total glucosinolate content of cruciferous vegetables, and some properties of cabbage myrosinase in Taiwan. Journal of the Science of Food and Agriculture, 61(4), 471-475.

Hendrickx, M., Ludikhuyze, L., Van den Broeck, L., & Weemaes, C. (1998). Effects of high pressure on enzymes related to food quality. Trends in Food Science and Technology, 9(5), 197 - 203.

Johnson, S., Koh, W.-P., Wang, R.-W., Yu, M. C., & Yuan, J.-M. (2010). Dietary isothiocyanate intake in relation to reduced risk of hepatocellular carcinoma: Findings from the Singapore Chinese Health Kozlowska, H. J., Nowak, H., & Nowak, J. (1983). Characterization of myrosinase in Polish varieties of rapeseed. Journal of the Science of Food and Agriculture, 34(11), 1171-1178.

33 references, page 1 of 3
Powered by OpenAIRE Open Research Graph
Any information missing or wrong?Report an Issue
publication . Article . 2015

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

Okunade, O. A.; Ghawi, S. K.; Methven, Lisa; Niranjan, Keshavan;