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Literature summary for 4.4.1.4 extracted from
- Unusual cystine lyase activity of the enzyme alliinase: direct formation of polysulphides (2008), Planta Med., 74, 73-79.
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| 1.94 | - |
L-cystine | homogenous alliinase prepared from fresh garlic cloves | Allium sativum |  |
| 2.65 | - |
L-cystine | preparation obtained from garlic powder, activity calculated from the amount of enzymatically formed pyruvate | Allium sativum | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Allium sativum | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
- |
Allium sativum |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| clove | - |
Allium sativum | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| L-cystine | cystine lyase activity of the enzyme alliinase | Allium sativum | pyruvate + NH4+ + S2- + L-cysteine | - |
? | |
| S-(+)-allyl-L-cysteine sulfoxide + H2O | - |
Allium sativum | allyl 2-propenethiosulphinate | - |
? | |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| alliinase | - |
Allium sativum |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 44 | - |
- |
Allium sativum |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 7.5 | - |
- |
Allium sativum |
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Release 2023.1 (January 2023)
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