蒜氨酸酶动力学性质研究

[Objective]The kinetic characteristics of alliinase was studied to select the optimum reaction performance.[Method]Alliinase activity was measured to analysis the influence of temperature,pH,substrate concentration and metal iron.[Result]Alliinsse was an enzyme with thermal instability.Its optimum reaction temperature was 29℃ and pH value was 6.1.The Vmax was 0.439 IU/mg and Km was 0.483 mmol/L by using natural extract as substrate.Alliinase activity was activated when the K+,Mg2+,Na+ and CA2+ existed and alliinase activity was inhibited when Cu2+ existed.[Concluslon]Results showed that the kinetic characteristics of alliinase supply the academic foundation for development and application of garlic medical products.