How to Make Fresh Garlic Butter

Garlic butter is quick and easy to make. Obviously, the two main ingredients are fresh garlic and butter; combine them together, and viola!... You have garlic butter. Other items can be added to the garlic butter to make the flavor unique, such as black pepper, spices, and herbs. This recipe calls for chive and paprika, but you can eliminate these if you prefer not to use them. Save money, avoid food additives by making garlic butter at home. You will have the freedom to add seasonings of your choice, giving your garlic butter a special personal touch. Garlic butter recipe follow

Alliinase is a homodimeric glycoprotein found most often in genus Allium plants. In this study, alliinase was purified from fresh garlic by using ammonium sulfate precipitation and gel filtration on a Sephacryl S-200 column. Homogeneity of the purified protein with a molecular weight of 54,000 Da was confirmed by SDS–PAGE. The effect of ultrasound on the alliinase activity was further studied. The optimal parameters for stimulating the alliinase activity were as follows: ultrasonic intensity, 0.5 W/cm2 and ultrasonic frequency, 40 kHz. Under the optimal conditions, ultrasonic irradiation did not affect the enzyme’s optimal temperature and pH, and improved its thermal stability. The low frequency and mild intensity ultrasound could increase the alliinase activity about 47.1%. Under ultrasound,We offer ghd mk4,ghd pink,cheap GHD, fashion GHD Hair straighteners, hot sell CHI hair products, brand Hair straighteners, kinds of CHI hair products. New styles,good price. the alliinase activity was inhibited by exogenous pyridoxal 5′-phosphate (PLP) and K+, and obviously enhanced by Fe2+. However, PLP and both of the metal ions showed opposite effects in the absence of ultrasound. Ultrasound could retard or slow down the inhibitory effect of l-cysteine on the alliinase activity.Abercrombie Fitch, Gucci bags, Laguna Beach Jeans. Always best sevice for youAbercrombie Fitch These results indicated that the activity of alliinase from fresh garlic might be enhanced by the low frequency and mild intensity ultrasound.