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KMID : 1134820220510030262
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 3 p.262 ~ p.270
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The Optimization of Extracting Myrosinase Deriving from Brassicaceae (Cruciferae)
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Kim Jeong-Hyun
Ko Kyoung-Bo
Lee Wang-Shik
Ryu Youn-Chul
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Abstract
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This study aimed to develop an optimum method to refine the myrosinase enzyme from a cruciferous plant. More specifically, the study sought to refine myrosinase economically from a cruciferous plant by using the ammonium sulfate method. A method to refine myrosinase by using the ammonium sulfate method, not column type high refinement, has been developed for use with broccoli, a cruciferous vegetable. Compared with the column type high refinement method, the enzyme titer of myrosinase proved to be excellent. The refinement and activation of myrosinase were measured in accordance with the inactivation of ESP (epithiospecifier proteins). When undergoing inactivation, the produced content of sulforaphane was 4,200 mg/dry kg, a higher rate of 55% compared to the sulforaphane content of 2,700 mg/dry kg of the subject group. From this result, a conclusion can be drawn that activation can enhance enzyme activity. The myrosinase refinement and activity were measured using oiled mustard seeds. The results showed that the use of oiled mustard seeds resulted in higher activation of enzymes than un-oiled mustard seeds during 30 minutes of measurement. The change in the activation of the myrosinase enzymes depending on the treatment with cell wall degrading enzymes was confirmed. From these results, more myrosinase with a higher degree of enzyme activation was obtained when using refined mustard seeds after adding cell wall disintegrating enzymes.
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KEYWORD
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myrosinase, sulforaphane, mustard seed, glucoraphanin, enzyme
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