Glucosinolates can be converted into various derivative, some which are toxic by the enzyme myrosinase as is shown in Reaction 1 image. Myrosinase, which is the enzyme in this reaction, is known to be the only enzyme in nature that can cleave a thio-linked glucose (Getahun, et al., 1999). The various isoenzymic forms of myrosinase are secluded in different species and tissues, but when release all the forms hydrolyze the thiohydroximate-o-sulphonate. The thiohydroximate-o-sulphonate is then spontaneously transformed by Lossen rearrangement to yield a sulphate and an extensive variety of aglucones (Nugon-Baudon, et al., 1994). An inside to the thermal stability of myrosinase in broccoli have shown that the enzyme is inactive at 70◦ Celsius in
