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

  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},
  volume={47 6},
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 cleave L-cystine through a β-elimination reaction producing thiocysteine (cysteine persulfide), pyruvate and ammonia. They are responsible for the initial reaction that produces
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