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Allicin (diallyl thiosulfmate) is the well known biologically active component of freshly crushed garlic,which can be conversed from the hydrolysis of alliin ((+S)-allyl-L-cysteine sulfoxide,a specific non-protein sulfur-containing amino acid) catalyzed by alliinase (alliin lyase EC 4.4.1.4),a PLP-dependent lyase.In this paper,the alliinase was purified to homogeneity from its natural source garlic,and the effects of ultrasonic intensity and frequency on allicin production using hydrolysis of alliin catalyzed by the purified alliinase were investigated.