Thiol-disulfide organization in alliin lyase (alliinase) from garlic (Allium sativum)

Protein Science

Volumn 18, Issue 1, 2009, Pages 196-205

  Weiner, Lev ^a   Shin, Irina ^a   Shimon, Linda J W ^a   Miron, Talia ^a   Wilchek, Meir ^a   Mirelman, David ^a   Frolow, Felix ^b   Rabinkov, Aharon ^a  

^a WEIZMANN INSTITUTE OF SCIENCE   (Israel)

^b TEL AVIV UNIVERSITY   (Israel)

Author keywords

Alliinase; Chemical modification; EPR; Free thiols

Indexed keywords

ALLIIN LYASE; CYSTEINE; DISULFIDE; STREPTAVIDIN; THIOL;

ARTICLE; CHEMICAL MODIFICATION; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME ANALYSIS; ENZYME MODIFICATION; ENZYME STRUCTURE; GARLIC; NONHUMAN; PRIORITY JOURNAL; PROTEIN ANALYSIS; PROTEIN DOMAIN; PROTEIN FUNCTION; PROTEIN LOCALIZATION; PROTEIN STRUCTURE;

BIOTIN; CARBON-SULFUR LYASES; CIRCULAR DICHROISM; DISULFIDES; ELECTRON SPIN RESONANCE SPECTROSCOPY; GARLIC; IMMOBILIZED PROTEINS; INDICATORS AND REAGENTS; MALEIMIDES; MODELS, MOLECULAR; SEQUENCE HOMOLOGY, AMINO ACID; STREPTAVIDIN; SULFHYDRYL COMPOUNDS;

ALLIUM SATIVUM;

EID: 58149469074     PISSN: 09618368     EISSN: 1469896X     Source Type: Journal    
DOI: 10.1002/pro.10     Document Type: Article

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