[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 concentrati...[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.展开更多
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)~~
文摘[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.