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 P2₁, with unit-cell parameters a = 70.191, b = 127.006, c = 108.085 Å, β = 93.384°. They diffract to 2.2 Å at liquid-nitrogen temperature. Analysis of the Patterson self-rotation function suggests that the crystals contain two dimeric molecules per asymmetric unit.