Garlic Alliinase Preparation and Purification Testing

Abstract

Abstract: Garlic alliinase was prepared and purified to study its enzyme and spectral characteristics.Fresh garlic alliinase was processed and MV/VD was one step purification with Sephacryl S-200 gel column.RP-HPLC and SDS-PAGE electrophoresis methods were adopted to teat alliinase purity.The results showed that the purity of alliinase through Sephacryl S-200 gel column is very high,achieving electrophoresis purity.The purity degree of alliinase prepared through Sephacryl S-200 gel column can be used for study on enzymtic and spectral characteristics.

Key words: garlic, microwave vacuum drying combined with vacuum drying, alliinase, pufify, purity testing

LI Yu, XU Shi-Ying. Garlic Alliinase Preparation and Purification Testing[J]. FOOD SCIENCE, 2007, 28(5): 63-66.

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Garlic Alliinase Preparation and Purification Testing

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