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CYSTINE LYASES IN PLANTS: A COMPREHENSIVE REVIEW
Author(s) -
RAMÍREZ EDNA C.,
WHITAKER JOHN R.
Publication year - 1998
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1998.tb00254.x
Subject(s) - cystine , cysteine , alliin , biochemistry , cleave , chemistry , enzyme , allicin
Cystine lyases cleave L‐cystine through a β‐ elimination reaction producing thiocysteine (cysteine persulfide), pyruvate and ammonia. They are responsible for the initial reaction that produces characteristic flavors and aromas in important vegetables of the genus Brassica. In this review, an overview of these plant C‐S lyases, comparison with alliin lyases and β‐cystathionases, purification protocols, substrate specificity, function and biochemical characteristics will be discussed. The importance of these enzymes to food science will also be examined.