Characterisation of a phosphatase-like nanozyme developed by baking cysteine and its application in reviving mung bean sprouts damaged by ash

Abstract

Baked cysteine is mainly composed of cystine, a dimer with a SS bond. It acts as a nanozyme with phosphatase activity and an allosteric mechanism, repairs damage caused by ash to plant roots and germination and synergically combines with chlorophyll.