Partial Characterization of Chlorophyllase from Strawberry Fruit (Fragaria-Ananassa, Duch)

MARTÍNEZ GA; PEDRO MARCOS CIVELLO; CHAVES AR; AÑÓN MC

JOURNAL OF FOOD BIOCHEMISTRY

Blackwell Publishing

Año: 1995 vol. 18 p. 213 - 226

In this article we report the existence of chlorophyllase in strawberry fruit (Fragaria ananassa, Duch.). The enzyme was extracted from either fresh fruit or acetone powder in the presence of Triton X-100 to improve its solubilization. The composition of the mixture reaction as well as the enzymatic activity conditions were optimized. At test conditions the temperature of maximum enzymatic activity was 40C and the optimum pH 7.8. The chlorophyllase showed a considerable resistance to thermal treatment. The enzyme was stable for incubation times of 30 min up to 50C. Chlorophyllase showed a preferential action on chlorophyll a at pHs 6.0, 7.0 and 8.0. The specific enzyme activity, just as chlorophyll level, decreased during ripening.