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Literature summary for 4.4.1.4 extracted from
- Immobilization of alliinase with a water soluble-insoluble reversible N-succinyl-chitosan for allicin production (2009), Enzyme Microb. Technol., 45, 299-304.
No PubMed abstract available
Application
| Application | Comment | Organism |
|---|---|---|
| synthesis | immobilized alliinase in reversibly soluble N-succinyl-chitosan is suitable to catalyze the conversion of alliin to allicin, as active ingredient of pharmaceutical compositions and food additive | Allium sativum |
General Stability
| General Stability | Organism |
|---|---|
| alliinase is stabilized with 10% glycerol, 0.17 M NaCl and 25 mM pyridoxal-5-phosphate dissolved in phosphate buffer (pH 6.5, 20 mM), the N-succinyl-chitosan immobilized alliinase retains 85% of its initial activity even after being recycled 5times | Allium sativum |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| 2 alliin + H2O | Allium sativum | - |
allicin + 2 pyruvate + 2 NH3 | - |
? |  |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Allium sativum | - |
- |
- |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| clove | - |
Allium sativum | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| 2 alliin + H2O | - |
Allium sativum | allicin + 2 pyruvate + 2 NH3 | - |
? | |
| 2 alliin + H2O | higher affinity of immobilized enzyme toward its substrate | Allium sativum | allicin + 2 pyruvate + 2 NH3 | - |
? | |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 30 | - |
free alliinase | Allium sativum |
| 40 | - |
immobilized alliinase on N-succinyl-chitosan, shifting on the optimum temperature of the immobilized alliinase | Allium sativum |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 20 | 50 | - |
Allium sativum |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 20 | 45 | thermostability of the immobilized enzyme is better than that of the free enzyme, especially at high temperature. The free enzyme retains only 5.8% of its original activity following heat treatment at 45°C for 3 h, whereas the immobilized enzyme retains 40% of its original activity | Allium sativum |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 6 | - |
free alliinase, 25°C | Allium sativum |
| 7 | - |
immobilized alliinase on N-succinyl-chitosan with glutaraldehyde, shifting on the optimum pH of the immobilized alliinase, 25°C | Allium sativum |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 3 | 9 | - |
Allium sativum |
Cofactor
| Cofactor | Comment | Organism | Structure |
|---|---|---|---|
| pyridoxal 5'-phosphate | - |
Allium sativum | |
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