ALLIINASE IMMOBILIZATION IN CALCIUM ALGINATE BEADS AND LAYERED DOUBLE HYDROXIDES MATRICES

Garlic (Allium sativum) has been used for centuries as a food and condiment. Allicin, a major ingredient of garlic that is produced by the enzyme alliinase during crushing of garlic cloves (alliin lyase EC 4.4.1.4), produces a variety of beneficial biological effects. In the present report, we describe the extraction, purification and immobilization of active garlic alliinase. Alliinase was successfully immobilized in two biocompatible matrices, calcium alginate gel and Mg-Al layered double hydroxides. Alliinase immobilized in both matrices retained a major fraction of its activity for substantial periods of time, and thus immobilized alliinase has the potential to be employed in pharmaceutical and nutraceutical applications.