Effect of physicochemical parameters on the stability and activity of garlic alliinase and its use for in-situ allicin synthesis
Fig 2
A) 10% SDS-PAGE of isolated garlic alliinase; B) kinetic analysis of alliinase catalyzed reaction.
The reaction mixture (0.1 mL) contained alliinase (5 μg/mL) and various concentrations of alliin (0 to 50 mM), the reaction temperature was 25°C, Tricine-KOH (pH 8) buffer was used for the assays.