当前位置: 首页 > 文章 > Study on kinetic characteristics of alliinase. 农业科学与技术(英文) 2008,9 (1) 139-142
Position: Home > Articles > Study on kinetic characteristics of alliinase. Agricultural Science & Technology 2008,9 (1) 139-142

Study on kinetic characteristics of alliinase.

作  者:
Ge YanHui;Zhao JunYing;Min Di;Feng Xin
单  位:
China.; Tianjin 300191; Tianjin University of Technology;College of Environmental Science and Safety Engineering
关键词:
cadmium;copper;enzyme activity;enzymes;garlic;kinetics;magnesium;medicinal plants;pH;potassium;sodium;substrates;temperature;Allium sativum
摘  要:
The kinetic characteristics of alliinase [alliin lyase] was studied to select the optimum reaction performance. Alliinase activity was measured to analysis the influence of temperature, pH, substrate concentration and metal iron. Alliinase was an enzyme with thermal instability. Its optimum reaction temperature was 29 degrees C and pH value was 6.1. The Vmax was 0.439 IU/mg and Km was 0.483 mmol/litre by using natural extract as substrate. Alliinase activity was activated when the K+, Mg2+, Na+ and Cd2+ existed and alliinase activity was inhibited when Cu2+ existed. Results showed that the kinetic characteristics of alliinase supply the academic foundation for development and application of garlic medical products.

相似文章

计量
文章访问数: 9
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊