Effective production of S-allyl-L-cysteine through a homogeneous reaction with activated endogenous γ-glutamyltranspeptidase in garlic (Allium Sativum).
S-allyl-L-cysteine (SAC) is a bioactive compound in garlic (Allium sativum). A novel process including soaking and homogeneous reaction was applied for the effective production of SAC with endogenous γ-glutamyltranspeptidase (γ-GTP, EC 2.3.2.2) in garlic. The effects of temperature and CaCl2 concentration on γ-GTP activity in soaking, and the relationship of SAC production with γ-GTP activity in homogeneous reaction were investigated, using fresh garlic as raw material. The experimental results showed that the γ-GTP in fresh garlic was activated by soaking. The yield rate and the final content of SAC increased linearly with increasing initial γ-GTP activity in the homogeneous reaction at 37 °C. The final SAC content reached 606.3 μg/g (i.e. 32 times higher than that in fresh garlic) after soaking for 72 h in a 10-mM CaCl2 solution at 10 °C, and the homogeneous reaction for 8 h at 37 °C. SAC was produced effectively through the homogeneous reaction with activated endogenous γ-GTP in garlic.
College of Food Science and Light Industrial Engineering, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing University of Technology, Nanjing City, Jiangsu 211816 China.
Xiaobian
X
Xu
College of Food Science and Light Industrial Engineering, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing University of Technology, Nanjing City, Jiangsu 211816 China.
Yelian
Y
Miao
Faculty of Bioresource Science, Akita Prefectural University, Akita City, Akita 010-0195 Japan.
Jie Yu
JY
Chen
College of Food Science and Light Industrial Engineering, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing University of Technology, Nanjing City, Jiangsu 211816 China.
Qimei
Q
Zhang
School of Economics and Management, Nanjing University of Technology, Nanjing City, Jiangsu 211816 China.
Jining
J
Wang
Garlic; Homogeneous reaction; S-allyl-L-cysteine; Soaking; γ-glutamyltranspeptidase