Linked from

The 11 pages that link to Myrosinase, each with the reason it gives.

• BrassicaceaeRelated: Cell damage brings this enzyme into contact with glucosinolates in many brassicas.

• GlucosinolatesRelated: It is stored separately from glucosinolates until tissue disruption allows the reaction to begin.

• MustardRelated: Grinding and wetting mustard seeds bring this enzyme into contact with its substrates.

• WasabiRelated: Grating mixes myrosinase with glucosinolates in wasabi tissue.

• Allyl isothiocyanateRelated: It catalyzes the reaction that generates allyl isothiocyanate from sinigrin.

• HorseradishRelated: This enzyme converts horseradish sinigrin into the volatile compound responsible for its pungency.

• Mustard oilRelated: It catalyzes the reaction that releases mustard oil from glucosinolates.

• TurnipRelated: Cutting or chewing turnip brings this enzyme into contact with its flavor precursors.

• PungencyRelated: It helps generate pungency when mustard-family tissues are cut, crushed, or grated.

• WatercressRelated: Cutting or chewing watercress brings this enzyme into contact with its flavor precursors.

• Mustard plantRelated: Seed crushing brings this enzyme into contact with glucosinolates, generating sharp-tasting products.