Any feedback?
Please rate this page
(literature.php)
(0/150)

BRENDA support

Literature summary for 4.4.1.4 extracted from

  • Zhang, H.; Chen, Z.; Yang, G.; Wang, W.; Li, X.; Li, R.; Wu, Y.
    Microwave pretreatment and gas chromatography-mass spectrometry determination of herbicide residues in onion (2008), Food Chem., 108, 322-328.
    View publication on PubMed

Application

Application Comment Organism
analysis microwave inactivation of the enzyme alliinase, to eliminate the interference from alliinase sulfo products, is used for a rapid detection method for determination of herbicides in onions, overview Allium cepa

Inhibitors

Inhibitors Comment Organism Structure
additional information microwave inactivation of the enzyme alliinase Allium cepa

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
additional information Allium cepa 3,4-diethyl-1,2,5-trithiane is produced by the action of alliinase in crushed onion ?
-
?

Organism

Organism UniProt Comment Textmining
Allium cepa
-
-
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
additional information 3,4-diethyl-1,2,5-trithiane is produced by the action of alliinase in crushed onion Allium cepa ?
-
?

Synonyms

Synonyms Comment Organism
allinase
-
Allium cepa

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
30
-
-
Allium cepa

Temperature Range [°C]

Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
-
60 no activity at 0°C, highly reduced activity at 60°C, maximal activity at 30°C Allium cepa