Study on kinetic characteristics of alliinase
2008
Ge Yanhui | Zhao Junying | Min Di | Feng Xin
[Objective] The kinetic characteristics of alliinase was studied to select the optimum reaction performance. [Method] Alliinase activity was measured to analysis the influence of temperature, pH, substrate concentration and metal iron. [Result] Alliinase was an enzyme with thermal instability. Its optimum reaction temperature was 29℃, and pH value was 6.1. The Vmax was 0.439 IU/mg and Km was 0.483 mmol/L by using natural extract as substrate. Alliinase activity was activated when the K+, Mg2+, Na2+ and Cd2+ existed and alliinase activity was inhibited when Cu2+ existed. [Conclusion] Results showed that the kinetic characteristics of alliinase supply the academic foundation for development and application of garlic medical products.
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Este registro bibliográfico ha sido proporcionado por Institute of Agricultural Information, Chinese Academy of Agricultural Sciences