| 蒜氨酸酶动力学性质研究（英文） |
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| 作者单位： | GE Yan-hui1，2，ZHAO Jun-ying1，MIN Di1，FENG Xin1 1.College of Environmental Science and Safety Engineering，Tianjin University of Technology，Tianjin 300191;2.College of Environment Science and Technology，Tianjin University，Tianjin 300071 |
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| 摘 要： | [Objective] The kinetic characteristics of alliinase was studied to select the optimum reaction performance.[Method] Alliinase activity was measured to analysis the influence of temperature,pH,substrate concentration and metal iron.[Result] Alliinase was an enzyme with thermal instability.Its optimum reaction temperature was 29 ℃ and pH value was 6.1.The Vmax was 0.439 IU/mg and Km was 0.483 mmol/L 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.[Conclusion] Results showed that the kinetic characteristics of alliinase supply the academic foundation for development and application of garlic medical products.
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Study on Kinetic Characteristics of Alliinase |
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| GE Yan-hui,,ZHAO Jun-ying,MIN Di,FENG Xin .College of Environmental Science and Safety Engineering,Tianjin University of Technology,Tianjin ,.College of Environment Science and Technology,Tianjin University,Tianjin. Study on Kinetic Characteristics of Alliinase[J]. 农业科学与技术(英文版)Agricultural Science ＆ Technology, 2008, 0(1) |
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| Authors: | GE Yan-hui ZHAO Jun-ying MIN Di FENG Xin .College of Environmental Science Safety Engineering Tianjin University of Technology Tianjin .College of Environment Science Technology Tianjin University Tianjin |
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| Affiliation: | GE Yan-hui1,2,ZHAO Jun-ying1,MIN Di1,FENG Xin1 1.College of Environmental Science and Safety Engineering,Tianjin University of Technology,Tianjin 300191,2.College of Environment Science and Technology,Tianjin University,Tianjin 300071 |
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| Abstract: | [Objective] The kinetic characteristics of alliinase was studied to select the optimum reaction performance.[Method] Alliinase activity was measured to analysis the influence of temperature,pH,substrate concentration and metal iron.[Result] Alliinase was an enzyme with thermal instability.Its optimum reaction temperature was 29 ℃ and pH value was 6.1.The Vmax was 0.439 IU/mg and Km was 0.483 mmol/L 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.[Conclusion] Results showed that the kinetic characteristics of alliinase supply the academic foundation for development and application of garlic medical products. |
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| Keywords: | Allium sativum Alliinase Kinetic characteristics |
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