Tyrosinase, Laccase, and Peroxidase in Mushrooms (Agaricus, Crimini, Oyster, and Shiitake) |
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Authors: | WILLIAM H FLURKEY JILL KUGLIN RUTHELLEN DAWLEY |
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Affiliation: | Authors Ratcliffe and Flurkey are with the Dept. of Chemistry, Indiana State Univ., Terre Haute, IN 47809.;Authors Kuglin and Dawleyare with the Dept. of Chemistry, Univ. of Evansville, Ev-ansville, IN 47722. |
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Abstract: | Enzyme assays and electrophoresis were used to monitor the activity of tyrosinase, laccase, and peroxidase in Agaricus bisporus (common cultivated button mushrooms and Crimini mushrooms), Oyster, and Shiitake mushrooms. The three enzymes could be differentiated using specific substrates and inhibitors. Tyrosinase seemed to be the major phenol oxidase in the Agaricus strains, while Oyster and Shiitake mushrooms had much lower levels. Peroxidase activity was low or undetectable in all types examined. Control of enzymatic browning in different mushroom types may depend upon the distribution of different oxidases within any given type. |
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Keywords: | mushrooms tyrosinase laccase peroxidase enzymatic browning |
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