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

Article English OPEN
Okunade, O. A. ; Ghawi, S. K. ; Methven, Lisa ; Niranjan, Keshavan (2015)

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 ext... View more
  • References (33)
    33 references, page 1 of 4

    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.

    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.

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

    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.

    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.

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

  • Metrics
    views in OpenAIRE
    views in local repository
    downloads in local repository

    The information is available from the following content providers:

    From Number Of Views Number Of Downloads
    Central Archive at the University of Reading - IRUS-UK 0 248
Share - Bookmark