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ARS Home » Southeast Area » Raleigh, North Carolina » Food Science Research » Research » Publications at this Location » Publication #100933
Title: CHLOROPHYLLASE

Author
item McFeeters, Roger

Submitted to: Handbook of Food Enzymology
Publication Type: Book / Chapter
Publication Acceptance Date: 10/15/2002
Publication Date: 12/1/2002
Citation: McFeeters, R.F. 2002. Chlorophyllase. In: Handbook of Food Enzymology. Marcel Dekker, NY, p. 681-686.

Interpretive Summary: Chlorophyllase, which hydrolyzes the phytol from chlorophylls and certain derivatives of chlorophylls, is an enzyme that appears to be present in all green plants. Its function in chlorophyll metabolisms has been controversial since its discovery in 1913. Current evidence strongly suggests it is involved in the pathway of chlorophyll degradation. This chapter reviews purification procedures for chlorophyllase, methods for assay of the enzyme, and properties of the enzyme. Instances in which this enzyme is significant in food processing are also reviewed.

Technical Abstract: Chlorophyllase, which hydrolyzes the phytol from chlorophylls and certain derivatives of chlorophylls, is an enzyme that appears to be present in all green plants. Its function in chlorophyll metabolisms has been controversial since its discovery in 1913. Current evidence strongly suggests it is involved in the pathway of chlorophyll degradation. This chapter reviews purification procedures for chlorophyllase, methods for assay of the enzyme, and properties of the enzyme. Instances in which this enzyme is significant in food processing are also reviewed.