Alliinase rabbit polyclonal, anti-plants

Backgroud: 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.

Synonyms: Alliin lyase 1

SwissProt ID: Q01594

Purification: Affinity Purified

Storage: Store at 4°C short term. Aliquot and store at -20°C for 12 months. Avoid freeze/thaw cycles.