Tyrosinase Activity and Isoenzymes in Developing Mushrooms

Autor:	Byoung Kang, Janis Ingebrigtsen, William H. Flurkey
Rok vydání:	1989
Předmět:	chemistry.chemical_classification chemistry.chemical_compound Oxidase test Catechol oxidase activity Enzyme chemistry Biochemistry Tyrosinase Tyrosinase activity Sodium dodecyl sulfate Isozyme Dopa oxidase activity Food Science
Zdroj:	Journal of Food Science. 54:128-131
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1989.tb08584.x
Popis:	Tyrosinase activities and isoenzymes were monitored in developing mushrooms from small pins to the mature stage. Catechol oxidase activity varied but dihydroxy-o-phenylalanine (dopa) oxidase and tyrosinase activities decreased during development. Latent dopa oxidase activity, detected by including sodium dodecyl sulfate in the assay, increased with development of the mushrooms. The electrophoretic profile of dopa oxidase isoenzymes indicated that three forms were present in each developmental stage and that the amount of these three forms decreased with maturation of the fruiting body. The use of phenolic adsorbents to prevent discoloration of crude extracts resulted in decreased enzyme activities and the loss of specific isoenzyme forms.
Databáze:	OpenAIRE
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