Skip to main content
padlock icon - secure page this page is secure

Stability of hydroperoxide lyase activity from Amaranthus tricolor (Amaranthus mangostanus L.) leaves: influence of selected additives

The full text article is not available for purchase.

The publisher only permits individual articles to be downloaded by subscribers.

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
No References
No Citations
No Supplementary Data
No Article Media
No Metrics

Keywords: Amaranthus tricolor; additives; hydroperoxide lyase; stabilisation

Document Type: Research Article

Publication date: April 15, 2010

More about this publication?
  • Access Key
  • Free content
  • Partial Free content
  • New content
  • Open access content
  • Partial Open access content
  • Subscribed content
  • Partial Subscribed content
  • Free trial content
Cookie Policy
X
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more