Effect of pH and calcium chloride on the thermal inactivation kinetics and stability of chlorophyllase in mulberry leaves

Applied Food Research Pub Date : 2024-08-05 DOI:10.1016/j.afres.2024.100466

Yali Zhao , Xunwen Liu , Shenye Qian , Jinwen Lu , Xintong Liu , Chunfang Cai , Xiamin Cao

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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^-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.

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pH 值和氯化钙对桑叶中叶绿素酶热失活动力学和稳定性的影响

本研究评估了 pH 值（5.7、6.8 和 8.0，用磷酸盐缓冲液调节）和氯化钙（0.2 g kg-1、0.6 g kg-1 和 1.0 g kg-1）对桑叶叶绿素酶（Chlase）活性和热失活的影响，温度范围为 75 ℃ 至 100 ℃。计算了总体致死率，并使用双分馏动力学模型描述了后续数据。结果表明，在较高的 pH 值和氯化钙浓度下，胆碱酯酶的活性最初会上升，随后会下降。此外，pH 值和氯化钙也会影响 Chlase 失活动力学。在热处理过程中，弱酸性（pH 5.7）明显促进了 Chlase 的失活，而弱碱性条件（pH 8.0）则增强了热稳定性。氯化钙的存在提高了 Chlase 的热稳定性，而对热处理（TP）的反应则随氯化钙浓度的不同而变化。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Applied Food Research

CiteScore

4.50

自引率

0.00%

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