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. 2009 Nov;151(3):1304–1316. doi: 10.1104/pp.109.142430

Figure 5.

Figure 5.

Determination of the time frame during which P. alliacea alliinase remains active. Measurements were conducted at 25°C and were based on UV-visible detection of the amount of petivericin product produced during a period of 255 min when 1.0 μg of purified alliinase was suspended in 1.0 mL of 20 mm phosphate buffer at pH 8.0 containing 25 μm PLP and 1.5 mm petiveriin.