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n.1.(Chem.) An enzyme, resembling diastase, found in mustard seeds.
References in periodicals archive ?
Mustard's alluring pungency only develops when cold water is blended with the ground seed and a reaction occurs between the enzyme myrosin and the glycoside sinigrin, resulting in a sulfurous compound captured in the highly volatile (and hot-tasting) seed oil.
stated that Pawpaw (Carica papaya) seeds yield 660-760mg (bactericidal a glycone of glucotropaeolin benzyl isothiocyanate), a glycoside, sinigrin, the enzyme myrosin, and carpasemine.