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Stability of hydroperoxide lyase activity from Amaranthus tricolor ( Amaranthus mangostanus L.) leaves: influence of selected additives
Author(s) -
Long Zhen,
Kong Xiangzhen,
Zhang Caimeng,
Hua Yufei
Publication year - 2010
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.3874
Subject(s) - trehalose , thermostability , sucrose , food science , mannitol , chemistry , glycerol , polyol , osmoprotectant , enzyme , biochemistry , amino acid , proline , organic chemistry , polyurethane
BACKGROUND: Hydroperoxide lyase (HPL) has potential value for the flavour additive industry. Currently, the production and application of HPL suffer from stability problems. The objective of this study was to investigate the stabilisation of HPL preparation from Amaranthus tricolor leaves by the addition of selected chemical additives. RESULTS: Amaranthus tricolor leaves were identified as a particularly rich source of 13‐HPL activity. The addition of 100 g L −1 sucrose and trehalose to microsomal HPL prior to lyophilisation could retain nearly 100% enzymatic activity, compared to only 20% for the lyophilised control. The lyophilised microsomal HPL containing sucrose maintained full activity for even 40 days storage at − 20 °C. For HPL solution, glycerol was effective for long‐term stability at − 20 °C. Moreover, poyols (sucrose and trehalose) and amino acid (glycine) enhanced the thermostability of HPL, while KCl and polyol mannitol decreased the thermostability of HPL. CONCLUSION: The flavour‐producing enzyme HPL, found in the leaves of Amaranthus tricolor , was stabilised by the addition of chemical additives. Copyright © 2010 Society of Chemical Industry