蒜酶

关于蒜酶
Alliinases are a class of enzymes found in plants of the genus Allium, such as garlic and onions.蒜氨酸酶是在蒜属植物中发现的一类酶，例如大蒜和洋葱。 Alliinase is responsible for catalyzing chemical reactions that produce the volatile chemicals that give these foods their flavors, odors, and tear-inducing properties.大蒜素酶负责催化产生挥发性化学物质的化学反应，这些化学物质赋予这些食物以风味，气味和催泪特性。 Alliinases are part of the plant's defense against herbivores.蒜氨酸酶是植物防御食草动物的一部分。
Alliinase is normally sequestered within a plant cell, but when the plant is damaged by a feeding animal, the alliinase is released to catalyze the production of the pungent chemicals.蒜酶通常被隔离在植物细胞内，但是当植物被饲喂动物破坏时，蒜酶被释放以催化刺激性化学物质的产生。 This tends to have a deterrent effect on the animal.这往往会对动物产生威慑作用。 The same reaction occurs when onion or garlic is cut with a knife in the kitchen.在厨房用刀切洋葱或大蒜时，也会发生同样的反应。