Alliin lyase (alliinase) from garlic (Allium sativum): crystallization and preliminary X-ray characterization
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Updated: Sep 30, 2026
Protein Crystallization for X-ray Crystallography
Published on: January 16, 2011
Linda J W Shimon1, Aharon Rabinkov, Talia Miron
1Department of Chemical Services, The Weizmann Institute of Science, Rehovot 76100, Israel. linda.shimon@weizmann.ac.il
Abstract:
The enzyme alliinase has been isolated from garlic bulbs and crystallized. The crystals belong to space group P2(1), with unit-cell parameters a = 70.191, b = 127.006, c = 108.085 A, beta = 93.384 degrees. They diffract to 2.2 A at liquid-nitrogen temperature. Analysis of the Patterson self-rotation function suggests that the crystals contain two dimeric molecules per asymmetric unit.
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