Partial characterization of chlorophyllase from strawberry fruit (Fragaria anassa duch)

MARTINEZ G.A; CIVELLO P.M; CHAVES, A.R; AÑÓN MC

JOURNAL OF FOOD BIOCHEMISTRY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 1995 vol. 18 p. 213 - 226

0145-8884

In this article we report the existence of chlorophyllase in strawberry fruit(Fragaria ananassa, Duch.). The enzyme was extractedfrom eitherfreshhit orfrom acetone powder in the presence of Triton X-100 to improve its solubilization.The composition of the reaction mixture as well as the enzymatic activiiyconditions were optimized. At test conditions the temperature of maximum enzymaticactivity was 40C and optimum pH 7.8. The chlorophyllase showed a considerableresistance to thermal treatment. The enzyme was stable for incubationtimes of 30 min up to SOC. Chlorophyllase showed a preferential action onchlorophyll a at pHs 6.0, 7.0 and 8.0. The spec@ enzyme activity, just as didchlorophyll level, decreased during ripening