FEATURES

FAMILY

DESCRIPTION

Also known as METC_LACLM, metC, metB2. The enzymatic degradation of amino acids in cheese is believed to generate aroma compounds and therefore to be essential for flavor development. Cystathionine beta-lyase (CBL) can convert cystathionine to homocysteine but is also able to catalyze an alpha, gamma elimination. With methionine as a substrate, it produces volatile sulfur compounds which are important for flavor formation in Gouda cheese.

EXTERNAL LINKS

uniprot
enzyme classification

metC

Cystathionine beta-lyase

metC

Molecular Synopsis