In this paper,alliinase from fresh garlic was purified and the enzymatic property was studied under under the condition of ultrasonic wave.
对新鲜大蒜中的蒜氨酸酶进行分离、纯化,研究超声波条件下已纯化的蒜氨酸酶的酶学性质。
参考来源 - 超声波条件下蒜氨酸酶性质研究The Km and Vmax values of alliinase are 5.91 mmol/L and 1.55μmol/min respectively when synthetical S-allyl-L-cysteine sulphoxide is used as basic substrate.
以合成S-烯丙基-L-半胱氨酸亚砜为底物,蒜氨酸酶的Km为5.91mmol/L、Vmax为1.55μmol/min。
参考来源 - 蒜氨酸酶的分离纯化及其酶学性质测定·2,447,543篇论文数据，部分数据来源于NoteExpress
目的：对洋葱中蒜氨酸酶的性质进行研究。
本发明涉及一种壳聚糖固定化蒜氨酸酶及制备大蒜素方法。
The invention relates to a chitosan-immobilized allinase and a method for preparing allantolin allicin.
本发明公开了一种采用超高压调控蒜氨酸酶反应提取洋葱精油的方法，属于农产品精深加工技术。
The invention discloses a method for extracting onion essential oil through ultrahigh voltage regulation of alliinase reaction and belongs to fine and deep processing technology for farm products.
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