Effect of pH and calcium chloride on the thermal inactivation kinetics and stability of chlorophyllase in mulberry leaves
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 lethalit...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224000775 |
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