MYROSINASE ACTIVITY IN ARMORACIA RUSTICANA

Abstract

This work is part of a study, which is more complex regarding the activity of sinigrin-myrosinase complex. With the help of this study we are following the optimization and the characterization of myrosinase activity with the help of HPLC chromatography and the comparison of the obtained results by spectrophotometric analysis. At different temperatures conditions, (25°C ÷ 75°C), and reaction time (30 ÷ 390 minutes) were determined sinigrin concentration in extract (CSinExtr) and sinigrin concentration consumed in enzymatic reaction (CSinCons) by HPLC analysis. The appreciation of sinigrin-myrosinase system activity was done by transforming CSinExtr and CSinCons in μg/glucose/g sample*hour. The best parameters, adequate to myrosinase maximum activity, in Armoracia rusticana extracts were the following: pH = 7, temperature of 55°C, and reaction time was of 210 minutes for rubbed out horseradish samples and of 240 minutes for unrubbed horseradish samples.