Release of anthocyanin from strawberry cultured cells with heating treatment
| Autor: | Makoto Inomata, Motohiko Hikuma, Hiroshi Matsuoka, Toshiya Takeda, Shintaro Furusaki |
|---|---|
| Rok vydání: | 2003 |
| Předmět: |
Environmental Engineering
fungi Biomedical Engineering food and beverages chemistry.chemical_element Bioengineering Vacuole Biology Calcium Plant cell carbohydrates (lipids) chemistry.chemical_compound Pigment Biochemistry chemistry Heat shock protein Plant cell culture Anthocyanin visual_art visual_art.visual_art_medium Biotechnology |
| Zdroj: | Biochemical Engineering Journal. 15:205-210 |
| ISSN: | 1369-703X |
| Popis: | Heating treatment as a permeabilization method for plant cells was examined on the release of anthocyanin pigments from strawberry cells. The release rate of anthocyanins followed an Arrhenius-type dependency on temperature. The death rate was observed to be peculiarly low at 45 °C, the temperature at which the heat shock protein was induced. Thus, the release of anthocyanin from viable cells depends on the functioning of the heat shock protein probably. The treatment with calcium after heating was observed to restore viability. An elevated rate of the release of anthocyanins, which were likely accumulated in vacuoles, was achieved after they had been gradually released for 45 min. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect