Able to cleave the C-S bond of sulfoxide derivatives of Cys to produce allicin, thus giving rise to all sulfur compounds which are responsible for most of the properties of garlic, such as the specific smell and flavor as well as the health benefits like blood lipid or blood pressure lowering.

Reactivity:Plants

推荐稀释比 WB:1/500-1/1000

Western blot analysis of Alliinase in purified alliinase lysates using Alliinase antibody.

-25 ~ -15℃保存，收到货之后有效期1年，避免反复冻融。