Abstract: The effects of different factors on the activity of alliinase purified from garlic cloves were investigated to optimize the reaction conditions of alliinase. On the basis of one-factor-at-a-time experiments, four factors affecting the activity of alliinase, including [E]/[S]ratio, pH, reaction temperature and ion concentration, were optimized by response surface methodology to maximize the reaction rate. Analysis of the experimental data conducted using Design Expert software indicated that optimal parameters were [E]/[S] ratio of 0.20, reaction temperature of 36 ℃, pH 6.4 and Mn2+ concentration of 8.15 mmol/L. Under these optimal conditions, the activity of alliinase was (0.156 ± 0.0053) U/mL. However, Cu2+ at the concentration of 10 mmol/L could  reduce the initial activity of alliinase by 50%.

Key words: alliinase activity, factors, metal ions, response surface methodology