Literature summary for 4.4.1.4 extracted from

Tao, D.; Zhou, B.; Zhang, L.; Hu, X.; Liao, X.; Zhang, Y.
Laba garlic processed by dense phase carbon dioxide the relation between green colour generation and cellular structure, alliin consumption and alliinase activity (2016), J. Sci. Food Agric., 96, 2969-2975 .

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Application

Application	Comment	Organism
nutrition	dense phase carbon dioxide has a significant effect on the greening of intact garlic (Allium sativum L.) cloves. The formation of the green colour is a comprehensive result of dense phase carbon dioxide on changing cellular structure, alliin consumption and alliinase activity. DPCD treatment at 10 MPa and 55°C is the optimum condition for the greening of Laba garlic	Allium sativum

Inhibitors

Inhibitors	Comment	Organism	Structure
additional information	alliinase activity decreases with increasing time of treatment with dense phase carbon dioxide as well as higher treatment pressure and temperature	Allium sativum

Organism

Organism	UniProt	Comment	Textmining
Allium sativum	-	-	-

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg]	Specific Activity Maximum [µmol/min/mg]	Comment	Organism
11.4	-	sample treated with dense phase carbon dioxide at 13MPa and 55°C for 60 min, pH 6.5, 25°C	Allium sativum
96.9	-	pH 6.5, 25°C	Allium sativum

Substrates and Products (Substrate)

Substrates	Comment Substrates	Organism	Products	Comment (Products)	Rev.	Reac.
alliin	-	Allium sativum	allylsulfenic acid + pyruvate + NH3	-	?

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Release 2023.1 (January 2023)