2hor: Difference between revisions
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{{STRUCTURE_2hor| PDB=2hor | SCENE= }} | {{STRUCTURE_2hor| PDB=2hor | SCENE= }} | ||
===Crystal structure of alliinase from garlic- apo form=== | ===Crystal structure of alliinase from garlic- apo form=== | ||
{{ABSTRACT_PUBMED_17174334}} | |||
==Function== | |||
[[http://www.uniprot.org/uniprot/ALLN1_ALLSA ALLN1_ALLSA]] 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. | |||
==About this Structure== | ==About this Structure== | ||
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==Reference== | ==Reference== | ||
<ref group="xtra">PMID:017174334</ref><references group="xtra"/> | <ref group="xtra">PMID:017174334</ref><references group="xtra"/><references/> | ||
[[Category: Alliin lyase]] | [[Category: Alliin lyase]] | ||
[[Category: Allium sativum]] | [[Category: Allium sativum]] | ||
