Abstract
The addition of L-ascorbic acid (10^<-2>-10^<-3>M) to the reaction medium was found to promote greatly the white mustard myrosinase activity under such a condition (pH 6.4) as to produce neither white turbidity nor hydrogen sulfide. The amount of the white turbidity and hydrogen sulfide produced on addition of the ascorbic acid to the reaction mixture of myrosinase and sinigrin increased with the decreasing pH value of the medium. Either of those materials was produced in a larger amount in the case of white mustard enzyme than in the case of mold enzyme. The material producing white turbidity was found to be composed mainly of protein. It may be concluded that the ascorbic acid is a specific activator of myrosinase.
