Abstract
Some properties of chlorophyllase in spinach were studied and the following results were obtained.
The optimum temperature and pH for chlorophyllase activity were 2530°C and pH78, respectively. The optimum acetone concentration for its reaction was about 50%.
The enzyme was little affected by heating at 90°C for 1 minute, while greatly inactivated by heating at the same temperature for 5 minutes.
The enzyme was deteriorated by light illumination and by Ca2+, Mg2+, Zn2+, and Fe3+, especially by Fe3+.
The enzyme was harmed by monoiodo-acetic acid, K3Fe (CN) 6 and ascorbic acid. NaF and EDTA also inactivated the enzyme.
