Effect of pH and calcium chloride on the thermal inactivation kinetics and stability of chlorophyllase in mulberry leaves
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-1, 0.6 g kg-1, and 1.0 g kg-1) on the chlorophyllase (Chlase) activity and thermal inactivation in mulberry leaves at temperatures ranging from 75 ℃ to 100 ℃. The overall lethalit...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224000775 |
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| author | Yali Zhao Xunwen Liu Shenye Qian Jinwen Lu Xintong Liu Chunfang Cai Xiamin Cao |
| author_facet | Yali Zhao Xunwen Liu Shenye Qian Jinwen Lu Xintong Liu Chunfang Cai Xiamin Cao |
| author_sort | Yali Zhao |
| collection | DOAJ |
| description | 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-1, 0.6 g kg-1, and 1.0 g kg-1) 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 concentration, followed by a decline. Furthermore, the pH and calcium chloride also affected the Chlase inactivation kinetics. Weak acidity (pH 5.7) distinctly promoted Chlase inactivation during thermal treatment, while weakly alkaline conditions (pH 8.0) enhanced heat stability. The presence of calcium chloride increased the Chlase thermal stability, while the response to thermal processing (TP) varied depending on the calcium chloride concentration. |
| format | Article |
| id | doaj-art-f8f98d17769b4457971ba26b259c2607 |
| institution | OA Journals |
| issn | 2772-5022 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-f8f98d17769b4457971ba26b259c26072025-08-20T01:57:54ZengElsevierApplied Food Research2772-50222024-12-014210046610.1016/j.afres.2024.100466Effect of pH and calcium chloride on the thermal inactivation kinetics and stability of chlorophyllase in mulberry leavesYali Zhao0Xunwen Liu1Shenye Qian2Jinwen Lu3Xintong Liu4Chunfang Cai5Xiamin Cao6School of Life Sciences, Suzhou Medical College, Soochow University, Suzhou 215000, ChinaSchool of Life Sciences, Suzhou Medical College, Soochow University, Suzhou 215000, ChinaSchool of Life Sciences, Suzhou Medical College, Soochow University, Suzhou 215000, ChinaSchool of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212000, ChinaSchool of Life Sciences, Suzhou Medical College, Soochow University, Suzhou 215000, ChinaSchool of Life Sciences, Suzhou Medical College, Soochow University, Suzhou 215000, ChinaSchool of Life Sciences, Suzhou Medical College, Soochow University, Suzhou 215000, China; Corresponding author.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-1, 0.6 g kg-1, and 1.0 g kg-1) 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 concentration, followed by a decline. Furthermore, the pH and calcium chloride also affected the Chlase inactivation kinetics. Weak acidity (pH 5.7) distinctly promoted Chlase inactivation during thermal treatment, while weakly alkaline conditions (pH 8.0) enhanced heat stability. The presence of calcium chloride increased the Chlase thermal stability, while the response to thermal processing (TP) varied depending on the calcium chloride concentration.http://www.sciencedirect.com/science/article/pii/S2772502224000775ChlorophyllaseMulberry leafThermal inactivationKineticspHCalcium chloride |
| spellingShingle | Yali Zhao Xunwen Liu Shenye Qian Jinwen Lu Xintong Liu Chunfang Cai Xiamin Cao Effect of pH and calcium chloride on the thermal inactivation kinetics and stability of chlorophyllase in mulberry leaves Applied Food Research Chlorophyllase Mulberry leaf Thermal inactivation Kinetics pH Calcium chloride |
| title | Effect of pH and calcium chloride on the thermal inactivation kinetics and stability of chlorophyllase in mulberry leaves |
| title_full | Effect of pH and calcium chloride on the thermal inactivation kinetics and stability of chlorophyllase in mulberry leaves |
| title_fullStr | Effect of pH and calcium chloride on the thermal inactivation kinetics and stability of chlorophyllase in mulberry leaves |
| title_full_unstemmed | Effect of pH and calcium chloride on the thermal inactivation kinetics and stability of chlorophyllase in mulberry leaves |
| title_short | Effect of pH and calcium chloride on the thermal inactivation kinetics and stability of chlorophyllase in mulberry leaves |
| title_sort | effect of ph and calcium chloride on the thermal inactivation kinetics and stability of chlorophyllase in mulberry leaves |
| topic | Chlorophyllase Mulberry leaf Thermal inactivation Kinetics pH Calcium chloride |
| url | http://www.sciencedirect.com/science/article/pii/S2772502224000775 |
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