EC Number | Application | Comment | Organism |
---|---|---|---|
3.13.2.2 | nutrition | dimethylsulfide is volatile and serves as quality marker for cabbage | Brassica sp. |
EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|---|
3.13.2.2 | 5000 | 22000 | 3 peaks at 5 kDa, 10 kDa, and 22 kDa, gel filtration | Brassica sp. |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.13.2.2 | Brassica sp. | - |
cabbage | - |
EC Number | Purification (Comment) | Organism |
---|---|---|
3.13.2.2 | partial | Brassica sp. |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.13.2.2 | S-methylmethionine + H2O | i.e. vitamin U, heat and pH sensitive substrate | Brassica sp. | L-homoserine + dimethylsulfide | dimethylsulfide is volatile and serves as quality marker for cabbage | ? |
EC Number | Synonyms | Comment | Organism |
---|---|---|---|
3.13.2.2 | adenosylmethionine lyase | - |
Brassica sp. |
3.13.2.2 | methylmethionine sulfonium hydrolase | - |
Brassica sp. |
3.13.2.2 | methylmethionine-sulfonium-salt hydrolase | - |
Brassica sp. |
3.13.2.2 | MMSHase | - |
Brassica sp. |
3.13.2.2 | S-adenosylmethionine cleaving enzyme | - |
Brassica sp. |