Analyzing on the Amino Acid Composition and Heat Dynamics of Garlic Alliinase

FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (10): 65-68.

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Analyzing on the Amino Acid Composition and Heat Dynamics of Garlic Alliinase

LI Yu, Xu-Shi-Ying

1.College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; 2.School of Food Science and Technology, Southern Yangtze University, Key Lab of Food Science and Safety, Ministry of Education, Wuxi 214036, China

Online:2006-10-15 Published:2011-11-16

Abstract

Abstract: In this paper amino acid composition of garlic alliinase purified with Sephacryl S-200 column was analyzed. Apparent activation energy and heat inactivity dynamics were also studied. The results showed that the content of acidic amino acids were higher and among them the content of Asp was the highest, and its mol percentage content could reach 15.51%; the alliinase catalyzed reaction could perform at lower temperature and alliinase was temperature intolerance.

Key words: garlic, alliinase, amino acid analysis, heat dynamics

LI Yu, Xu-Shi-Ying. Analyzing on the Amino Acid Composition and Heat Dynamics of Garlic Alliinase[J]. FOOD SCIENCE, 2006, 27(10): 65-68.

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Analyzing on the Amino Acid Composition and Heat Dynamics of Garlic Alliinase

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