CYSTINE LYASES IN PLANTS: A COMPREHENSIVE REVIEW

Cystine lyases cleave L-cystine through aβ-elimination reaction producing 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 C-S lyases, comparison with alliin lyases andβ-cystathionases, purification protocols, substrate specificity, function and biochemical characteristics will be discussed. The importance of these enzymes to food science will also be examined.