Study on the dynamics of alliinase in onion

Objective: To study on the character of alliinase in onion. Methods: We use the content of pyroracemic acid to show the activity of alliinase in onion, investigated different temperature, pH and metal ions, and other conditions impact the activity on the alliinase. Results: The optimum temperature of alliinase in onion is 30 ℃; Alliinase have higher activity in the range of the pH value of 5.0~8.0, optimum pH value is 6.0; Na + and K + have stronger role in the activation on alliinase, but Fe3+ inhibit the activity of alliinase. Conclusion: The alliinase that in onion have wider optimum temperature and range of pH , and Na+ is the strongest role in the activation on alliinase.