Thioglucosidases

Enzymes (EC 3.2.3.1) — glycosidases that hydrolyse S-glycosyl compounds. Thioglucosidases have a wide specificity for thioglycosides, cleaving them to form a thiol and a sugar; they are responsible for hydrolysis of glucosinolates in cruciferous plants, producing compounds with an undesirable flavour that may also be toxic — the pungent isothiocyanates of mustard and the goitrogenic goitrin of rapeseed. Also known as myrosinases, sinigrinases, and sinigrases, these enzymes activate plant chemical defences when tissue is damaged. Food processors manage them by heat inactivation or by breeding low-glucosinolate varieties such as canola.