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Can I read Alliin lyase (alliinase) from garlic (Allium sativum): crystallization and preliminary X-ray characterization on EtoBox?
Alliin lyase (alliinase) from garlic (Allium sativum): crystallization and preliminary X-ray characterization by Linda J. W. Shimon; Aharon Rabinkov; Talia Miron; David Mirelman; Meir Wilchek; Felix Frolow is a Biochemistry, Genetics and Molecular Biology article available to read on EtoBox.
What is Alliin lyase (alliinase) from garlic (Allium sativum): crystallization and preliminary X-ray characterization about?
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.
Who reads Alliin lyase (alliinase) from garlic (Allium sativum): crystallization and preliminary X-ray characterization?
It is typically read by researchers, students, and practitioners in Biochemistry, Genetics and Molecular Biology.
- Author
- Linda J. W. Shimon; Aharon Rabinkov; Talia Miron; David Mirelman; Meir Wilchek; Felix Frolow
- Publisher
- International Union of Crystallography; Blackwell Publishing Inc.; International Union of Crystallography (IUCr) (ISSN 0907-4449)
- Published
- 2002
- Language
- EN
- Field
- Biochemistry, Genetics and Molecular Biology (Life Sciences)