Effect of pH and calcium chloride on the thermal inactivation kinetics and stability of chlorophyllase in mulberry leaves
Yali Zhao,
Shenye Qian,
Jinwen Lu
et al.
Abstract:This study assessed the effect of pH (5.7, 6.8, and 8.0, adjusted using phosphate buffer) and calcium chloride (0.2 g/kg, 0.6 g/kg, and 1.0 g/kg) on the chlorophyllase (Chlase) activity and thermal inactivation in mulberry leaves at temperatures ranging from 75 ℃ to 100 ℃. The overall lethality was calculated, and the subsequent data were described using a two-fraction kinetics model. The results showed that the Chlase activity displayed an initial increase at a higher pH level and calcium chloride concentrati… Show more
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