Alliinase are found in plants of the genus Allium, such as garlic and onions. Alliinase is responsible for catalyzing chemical reactions that produce the volatile chemicals that give these foods their flavors, odors, and tear-inducing properties. Alliinases are part of the plants defense against herbivores. Alliinase is normally sequestered within a plant cell, but, when the plant is damaged by a feeding animal, the alliinase is released to catalyze the production of the pungent chemicals. This tends to have a deterrent effect on the animal. The same reaction occurs when onion or garlic is cut with a knife in the kitchen.
Clonality:
Polyclonal
Molecular Weight:
50kD
Application Dilute:
WB: 1:3000
Western blot analysis of purified alliinase, diluted at 1:5000. Secondary antibody(catalog:RS0002) was diluted at 1:20000
* VAT and and shipping costs not included. Errors and price changes excepted
