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Hoffmann, R. A wiki for the life sciences where authorship matters. Nature Genetics (2008)
 

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Alliin lyase (alliinase) from garlic (Allium sativum): crystallization and preliminary X-ray characterization.

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.[1]

References

  1. Alliin lyase (alliinase) from garlic (Allium sativum): crystallization and preliminary X-ray characterization. Shimon, L.J., Rabinkov, A., Miron, T., Mirelman, D., Wilchek, M., Frolow, F. Acta Crystallogr. D Biol. Crystallogr. (2002) [Pubmed]
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