Alliin lyase (alliinase) from garlic (Allium sativum): crystallization and preliminary X-ray characterization.
The enzyme alliinase has been isolated from garlic bulbs and crystallized. The crystals belong to space group P2(1), with unit-cell parameters a = 70.191, b = 127.006, c = 108.085 A, beta = 93.384 degrees. They diffract to 2.2 A at liquid-nitrogen temperature. Analysis of the Patterson self-rotation function suggests that the crystals contain two dimeric molecules per asymmetric unit.
Department of Chemical Services, The Weizmann Institute of Science, Rehovot 76100, Israel. linda.shimon@weizmann.ac.il
Linda J W
LJ
Shimon
Aharon
A
Rabinkov
Talia
T
Miron
David
D
Mirelman
Meir
M
Wilchek
Felix
F
Frolow
D013437:Carbon-Sulfur Lyases / Q000737:chemistry* / Q000302:isolation & purification; D003460:Crystallization; D018360:Crystallography, X-Ray; D005737:Garlic / Q000201:enzymology*
D013437:Carbon-Sulfur Lyases; C019243:alliin lyase