摘要
大蒜中含有一类被称之为大蒜素的含硫化合物，主要由蒜氨酸酶与蒜氨酸发生酶解反应生成，但蒜氨酸酶含量低，对环境较敏感，因而活性表现不稳定，加之目前的生产条件常导致该酶活性被破坏，使得蒜类产品的药理作用不显著。因此，研究蒜氨酸酶的理化性质对于开发应用蒜类药用产品具有重要的指导作用。
[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^＋ , Mg^2＋ , Na^＋ and Cd^2＋ existed and alliinase activity was inhibited when Cu^2＋ existed. [Condusion] Results showed that the kinetic characteristics of alliinase supply the academic foundation for development and application of garlic medical products.
基金
Supported by the Natural Science Foundation Program of Tianjin Science Committee(043611111)
the Science and Technology Develop-ment Foundation Programof Tianjin Colleges and Universities(20050901)~~
