Thioglucosidase, derived from white mustard seeds (Sinapis alba), is an enzyme primarily utilized in the food industry for its ability to hydrolyze glucosinolates, sulfur-containing compounds found in cruciferous vegetables. This enzymatic action releases compounds such as isothiocyanates, known for their pungent flavors and potential health benefits, including antimicrobial and anticancer properties. In food processing, it enhances the flavor profile of mustard-based products, sauces, and condiments. It also plays a role in producing bioactive compounds for dietary supplements and functional foods. Beyond food, thioglucosidase is employed in research to study plant defense mechanisms and the biochemical pathways of glucosinolates. Additionally, it is explored in pharmaceutical studies for its potential in generating antioxidant and anti-cancer agents.