Garlic alliinase was prepared and purified to study its enzyme and spectral characteristics. 对大蒜中的蒜氨酸酶进行分离纯化以研究其酶学及光谱学性质。
Alliinase could catalyse degradation reaction of allicin.Degradation reaction of allicin was quickened with the increase of alliinase content. 蒜氨酸酶会催化蒜素的降解反应，随着加酶量的增加，降解反应速度增加。
