chlorophyllase


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chlor·o·phyl·lase

(klōr'ō-fil'-ās),
A reversible hydrolyzing enzyme catalyzing the removal of the phytyl group from a chlorophyll, leaving a chlorophyllide.
References in periodicals archive ?
1997), the high concentrations of sodium or chloride accumulated in the leaf tissues accelerate the process of leaf senescence and increase the synthesis of endoproteinases, which are responsible for the degradation of Ribulose 1,5-bisphosphate carboxylase/oxygenase (RuBisCO), besides stimulating the synthesis of proteins responsible for the degradation and loss of chlorophyll, such as chlorophyllase.
Our results show that the activity of chlorophyllase began when the oranges were withdrawn from cold storage and dramatically increased after the application of ethylene, differing from control fruits until the end of the simulated marketing period (Figure 2B).
Mukherji, "Changes in chlorophyll content, chlorophyllase activity, Hill reaction, photosynthetic C[O.
The same authors mention that ethylene increases activity of chlorophyllase and oxidases responsible for chlorophyll degradation by regulating up their gene expression, in the presence or absence of light.
Decreases in photosynthetic pigments were due to instability of protein complexes and destruction of chlorophyll by increased activity of chlorophyll degrading enzymes and chlorophyllase under stress condition.
Drazkiewicz (1994) stated that the concentration of such materials as ABA was increased under stress and it induced the activity of chlorophyllase.
Considering the importance of chlorophyll in the first step of photosynthesis, characterized by the photochemical stage, the high content of salts absorbed by the plants contributed to the increase in the activity of chlorophyllase, an enzyme that degrades chlorophyll (Lima et al.
It is also illustrated that high temperature enhances chlorophyllase activity and decreases the quantities of photosynthetic pigments [20].
The structural decomposition of this pigment occurs due several factors that act singly or in conjunct during the maturation process, among them can be cited the pH changes caused mainly by the accumulation of organic acids and others compounds in the vacuoles; activation of the enzyme chlorophyllase and the presence of oxidant systems (CHITARRA; CHITARRA, 2005).