- odors, and tear-inducing properties.
Alliinases are part of the plant's
defense against herbivores.
Alliinase is
normally sequestered within a plant...
-
garlic and l****s. When
fresh garlic is
chopped or crushed, the
enzyme alliinase converts alliin into allicin,
which is
responsible for the
aroma of fresh...
-
breaking open of the
onion cells,
which releases enzymes called alliinases.
Alliinases then
break down
amino acid sulfoxides,
generating sulfenic acids...
-
chopping an
onion causes damage to
cells which releases enzymes called alliinases.
These break down
amino acid
sulfoxides and
generate sulfenic acids. A...
-
chemicals can
react forming toxic chemicals. In garlic,
alliin and the
enzyme alliinase are
normally separated but form
allicin if the
vacuole is broken. A similar...
-
produced from
alliin (a
derivative of the
amino acid cysteine) by the
enzyme alliinase.
Allicin is
unstable and
breaks down to form
other sulfur compounds such...
-
amino acid cysteine. When
fresh garlic is
chopped or crushed, the
enzyme alliinase converts alliin into allicin,
which is
responsible for the
aroma of fresh...
- Van Nerum, K.; Van Leuven, F.; Van Damme, E.J.M. (1997). "Lectin and
alliinase are the
predominant proteins in
nectar from l**** (Allium
porrum L.) flowers"...
-
lachrymatory factor synthase in
Petiveria alliacea and its
influence on
alliinase-mediated
formation of
biologically active organosulfur compounds". Plant...
- sulfur.
Although odorless, S-methylcysteine
sulfoxide is
acted upon by
alliinase and lachrymatory-factor synthase. S-Methylcysteine
sulfoxide is produced...
