Purification and characterisation of a C-S lyase in seeds of Parkia speciosa Hassk.

Organosulfides are responsible for the characteristic aroma of Parkia speciosa Hassk seeds (stink bean) yet its formation mechanism from the precursor djenkolic acid has not been characterized. Herein, the aqueous extracts of stink bean were analysed by LC/MS, and the volatile components were extracted and analysed by GC/QTOF/MS. Using enzyme purification methods, we isolated and characterized C-S lyase from ripe stink beans. The active C-S lyase is composed of two protein subunits with molecular weights of 58 kDa and 45 kDa and forms agglomerates in solution with an average particle size of âˆ¼ 50 nm. The enzyme was stable at pH 7.0-11.0 with an optimal pH âˆ¼ 9.0 and was more stable at 25-40 °C with an optimal activity at 50 °C. It shows high substrate specificity towards l-cystine and l-djenkolic acid by forming methanedithiol, which leads to the formation of 1,2,4-trithiolane. C-S lyase is a promising biocatalyst for natural flavour production.