CYSTINE LYASES IN PLANTS - A COMPREHENSIVE REVIEW

Cystine lyases cleave L-cystine through a beta-elimination reaction pr oducing 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 CS lyases, comparison with alli in lyases and beta-cystathionases, purification protocols, substrate s pecificity, function and biochemical characteristics will be discussed . The importance of these enzymes to food science will also be examine d.