Tags

Type your tag names separated by a space and hit enter

Stability of hydroperoxide lyase activity from Amaranthus tricolor (Amaranthus mangostanus L.) leaves: influence of selected additives.
J Sci Food Agric. 2010 Apr 15; 90(5):729-34.JS

Abstract

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 degrees C. For HPL solution, glycerol was effective for long-term stability at -20 degrees 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.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Long Z
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, People's Republic of China.
Kong X
No affiliation info available
Zhang C
No affiliation info available
Hua Y
No affiliation info available

MeSH

Aldehyde-LyasesAmaranthusCytochrome P-450 Enzyme SystemEnzyme StabilityFlavoring AgentsFood TechnologyFreeze DryingGlycerolGlycineMicrosomesOsmolar ConcentrationPlant LeavesPlant ProteinsSucroseTemperatureTrehaloseVegetables

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20355105

Citation

Long, Zhen, et al. "Stability of Hydroperoxide Lyase Activity From Amaranthus Tricolor (Amaranthus Mangostanus L.) Leaves: Influence of Selected Additives." Journal of the Science of Food and Agriculture, vol. 90, no. 5, 2010, pp. 729-34.
Long Z, Kong X, Zhang C, et al. Stability of hydroperoxide lyase activity from Amaranthus tricolor (Amaranthus mangostanus L.) leaves: influence of selected additives. J Sci Food Agric. 2010;90(5):729-34.
Long, Z., Kong, X., Zhang, C., & Hua, Y. (2010). Stability of hydroperoxide lyase activity from Amaranthus tricolor (Amaranthus mangostanus L.) leaves: influence of selected additives. Journal of the Science of Food and Agriculture, 90(5), 729-34. https://doi.org/10.1002/jsfa.3874
Long Z, et al. Stability of Hydroperoxide Lyase Activity From Amaranthus Tricolor (Amaranthus Mangostanus L.) Leaves: Influence of Selected Additives. J Sci Food Agric. 2010 Apr 15;90(5):729-34. PubMed PMID: 20355105.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Stability of hydroperoxide lyase activity from Amaranthus tricolor (Amaranthus mangostanus L.) leaves: influence of selected additives. AU - Long,Zhen, AU - Kong,Xiangzhen, AU - Zhang,Caimeng, AU - Hua,Yufei, PY - 2010/4/1/entrez PY - 2010/4/1/pubmed PY - 2010/6/30/medline SP - 729 EP - 34 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 90 IS - 5 N2 - 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 degrees C. For HPL solution, glycerol was effective for long-term stability at -20 degrees 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. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/20355105/Stability_of_hydroperoxide_lyase_activity_from_Amaranthus_tricolor__Amaranthus_mangostanus_L___leaves:_influence_of_selected_additives_ L2 - https://doi.org/10.1002/jsfa.3874 DB - PRIME DP - Unbound Medicine ER -