Main content area

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, Olukayode Adediran, Ghawi, Sameer Khalil, Methven, Lisa, Niranjan, Keshavan
Food chemistry 2015 v.187 pp. 485-490
Brassica juncea, Brassica nigra, enzyme inactivation, glucosinolates, heat, hydrolysis, seeds, temperature, thioglucosidase
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 (2.75un/mL) than black (1.50un/mL) and yellow mustard (0.63un/mL). The extent of enzyme inactivation increased with pressure (600–800MPa) and temperature (30–70°C) for all the mustard seeds. However, at combinations of lower pressures (200–400MPa) and high temperatures (60–80°C), there was less inactivation. For example, application of 300MPa and 70°C for 10min retained 20%, 80% and 65% activity in yellow, black and brown mustard, respectively, whereas the corresponding activity retentions when applying only heat (70°C, 10min) were 0%, 59% and 35%. Thus, application of moderate pressures (200–400MPa) can potentially be used to retain myrosinase activity needed for subsequent glucosinolate hydrolysis.