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

BRENDA support

Literature summary extracted from

  • Krest, I.; Keusgen, M.
    Quality of herbal remedies from Allium sativum: differences between alliinase from garlic powder and fresh garlic (1999), Planta Med., 65, 139-143.
    View publication on PubMed

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
4.4.1.4 1.6
-
 L-(+)-alliin enzyme from garlic powder Allium sativum
4.4.1.4 2.8
-
 L-(-)-alliin enzyme from garlic powder Allium sativum

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
4.4.1.4 53000
-
 1 * 53000 + 1 * 54000, enzyme from garlic powder, SDS-PAGE Allium sativum
4.4.1.4 54000
-
 1 * 53000 + 1 * 54000, enzyme from garlic powder, SDS-PAGE Allium sativum
4.4.1.4 106000 110000 enzyme from garlic powder, non-denaturing PAGE Allium sativum

Organism

EC Number Organism UniProt Comment Textmining
4.4.1.4 Allium sativum
-
-
-

Source Tissue

EC Number Source Tissue Comment Organism Textmining
4.4.1.4 clove the alliinase gets significantly altered during the drying process of garlic powder Allium sativum
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
4.4.1.4 129.9
-
 enzyme from garlic powder Allium sativum

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
4.4.1.4 S-allyl-L-cysteine sulfoxide + H2O
-
 Allium sativum 2-propene-thioic acid + pyruvate + NH4+ + H+
-
 ?
4.4.1.4 S-methyl-L-Cys sulfoxide
-
 Allium sativum ?
-
 ?

Subunits

EC Number Subunits Comment Organism
4.4.1.4 dimer 1 * 53000 + 1 * 54000, enzyme from garlic powder, SDS-PAGE Allium sativum

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
4.4.1.4 36
-
 enzyme from garlic powder Allium sativum

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
4.4.1.4 7 8 enzyme from garlic powder Allium sativum

pH Range

EC Number pH Minimum pH Maximum Comment Organism
4.4.1.4 5 10 active in the range Allium sativum

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
4.4.1.4 6.5
-
 strong acidic conditions as well as strong basic conditions result in complete loss of activity Allium sativum