Abstract: Alliinase (EC.4.4.1.4) of fresh garlic (Allium sativum) was purified 14-fold by gel filtration on a SephadexG-200 system. SDS-PAGE revealed a molecular weight of 53 kD, with Km and Vmax values of 0.693 mmol.L-1 and 0.353 mol.L-1, respectively. The optimal temperature for activity was 30 ℃, with stable activity below 50 ℃. The activity was inhibited by Zn2+ stimulated by 0.1 mol Mn2+.