Biochemical characterization of cystine lyase from broccoli (Brassica oleracea var. italica).

@article{Ramrez1999BiochemicalCO,
  title={Biochemical characterization of cystine lyase from broccoli (Brassica oleracea var. italica).},
  author={Edna C. Ram{\'i}rez and JOHN R. Whitaker},
  journal={Journal of agricultural and food chemistry},
  year={1999},
  volume={47 6},
  pages={
          2218-25
        }
}
Cystine lyase is the enzyme responsible for off-aroma deterioration in fresh unblanched broccoli. In this research, cystine lyase purification from broccoli has been optimized. Only one protein peak with cystine lyase activity was found during purification. Broccoli cystine lyase was purified 100-fold to homogeneity. L-Cystine, L-cysteine-S-sulfate, L-djenkolic acid, and some S-alkyl-L-cysteines and their sulfoxides are substrates, but the enzyme had negligible activity with L-cystathionine. A… 
CYSTINE LYASES IN PLANTS: A COMPREHENSIVE REVIEW
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
Substrate Inhibition of L-Cysteine α,β-Elimination Reaction Catalyzed by L-Cystathionine γ-Lyase of Saccharomyces cerevisiae
The α,β-elimination of L-cysteine catalyzed by Saccharomyces cerevisiae L-cystathionine γ-lyase (EC 4.4.1.1) was inhibited by the substrate. The absorption spectrum of the holoenzyme in the presence
Purification and characterization of the aromatic desulfinase, 2-(2'-hydroxyphenyl)benzenesulfinate desulfinase.
TLDR
2-(2(')-Hydroxyphenyl)benzenesulfinate desulfinase catalyzes the cleavage of the carbon-sulfur bond of HPBS to form hydroxybiphenyl and sulfite, the final step in the desulfurization of dibenzothiophene, the organosulfur compound used to study biodesulfurizing of petroleum middle distillate.
A chromogenic assay of substrate depletion by thiol dioxygenases.
A fast and easy method for enzyme activity assays using the chromogenic Ellman reagent, 5,5'-dithiobis(2-nitrobenzoic acid), was developed. The method was used to measure the activity of the nonheme
Quality-Related Enzymes in Fruit and Vegetable Products: Effects of Novel Food Processing Technologies, Part 1: High-Pressure Processing
TLDR
HPP inactivates vegetative microbial cells at ambient temperature conditions, resulting in a very high retention of the nutritional and sensory characteristics of the fresh product, and can be beneficially used for improving the texture and other quality attributes of processed horticultural products as well as for creating novel structures that are not feasible with thermal processing.
Supporting Online Materials
TLDR
LeuT-desipramine structure suggests how antidepressants inhibit human neurotransmitter transporters and LeuT overexpression and purification using the pBAD vector in E. coli BL21(pLysS) cells.
Enzymes in Minimally Processed Fruits and Vegetables
Minimally processed fruits and vegetables are complex and more active systems than whole fruits and vegetables. Endogenous enzymes in fruits and vegetables play a vital role in the development of
Investigation on the influence of pre-treatments on drying behaviour of broccoli by MRI experiments
Abstract: Magnetic Resonance Imaging (MRI) allows the monitoring of internal moisture content of food products during drying non-destructively. In an experimental set-up with continuous and