chlorophyllase


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chlorophyllase

[′klȯr·ə·fə‚lās]
(biochemistry)
An enzyme that splits or hydrolyzes chlorophyll.
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The increment in chlorophyll content in the sprouts might be due to exposure to light during storage and moreover due to chlorophyll protein, CP668, which might be produced by a catalytic action of chlorophyllase [28].
This fact indicates that the increase in salinity did not stimulate the increase in the enzyme chlorophyllase, responsible for the degradation of chlorophyll or, possible, due to the higher efficiency of the carotenoids of this genotype to protect the chlorophyll molecules from the action of the chlorophyllase (Taiz & Zaiger, 2013), since the LVK also showed the highest contents of carotenoids among the genotypes.
It is also believed that some enzymatic changes have occurred, including an increase in the synthesis of chlorophyllase, intensifying the degradation of chlorophyll in the cytochrome (Damatta & Ramalho, 2006).
b) chlorophyllase activity, chlorophyll and total carotenoids content: The chlorophyllase activity (chlorophyllidohydrolase, EC 3.
Biosynthesis of several proteolytic enzymes was reported in saline conditions such as chlorophyllase which may be responsible for the disintegration of chlorophyll (Parida and Das, 2005).
The reduction of chlorophyll a and b amounts with NaCl application maybe due to increased activity of destructive enzymes called chlorophyllase [57,8,55,56].
Seasonalvariations in chlorophyll content and chlorophyllase activity in Bangla and Mithra varieties of betelvine (Piper bettle L.
The reduction in the concentration of chlorophyll might have also been caused by the increase in chlorophyllase enzyme activities, which, in turn, affects the chlorophyll concentration in plants [29].
Chlorophyllase 1, a Damage control enzyme, affects the balance between defense pathways in plants.
This reduction may also be associated with the decrease in the biosynthesis of chlorophyll a and with the increment in the activity of the chlorophyllase enzyme, and with the instability of the protein complexes caused by the effects of the salt stress (Houimili et al.
2010), the reason of reduction for chlorophyll contents under NaCl stress might be enhanced activity of chlorophyllase enzyme or due to the disruption of fine structure of chloroplast and instability of pigment protein complexes by ions.