Effect of physicochemical parameters on the stability and activity of garlic alliinase and its use for in-situ allicin synthesis
Fig 6
A) The effect of additives on enzyme stability at 25°C; B) comparison of the individual and combined effect of 4 mM ascorbic acid (AA) and 50 mM NaCl on enzyme stability.
All results are normalized to alliinase activity measured at 0 h (25°C, Tricine-KOH buffer) without additives; * results did not differ statistically from the reference at given time (P>0.01, ANOVA, Dunnett’s test).