Immobilized garlic alliinase wherein the alliinase is chemically, physically or biologically immobilized, is useful in a method for continuous production of allicin. The method comprises adding a solution of alliin as substrate to a column containing the immobilized garlic alliinase and collecting pure allicin in the effluent. The pure allicin is intended for use as food additive or for the preparation of pharmaceutical compositions for the treatment of viral, bacterial, fungal and parasitic infections, high levels of cholesterol and blood lipids, high blood pressure and thrombosis.

Yeda Research and Development Co. Ltd.

Garlic alliinase covalently bound to carrier for continuous production of allician

There is disclosed a method for preparing allicin which comprises the following steps: (a) mechanically treating a natural source of alliinase to release alliinase therefrom; (b) contacting the mechanically treated alliinase source with an aqueous solution of allicin containing alliin at a concentration greater than that found in raw garlic, whereby the alliin is enzymatically converted to allicin by the alliinase released from the alliinase source; and optionally (c) extracting the resultant allicin into a low boiling point non-polar organic solvent.

alliinase/allium sativum

Garlic alliinase covalently bound to carrier for continuous production of allician

Process for the production of allicin

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