Tyrosinase Activities and Isoenzymes in Three Strains of Mushrooms

Bob Moore, WILLIAM H. FLURKEY

Research output: Contribution to journalArticle

16 Citations (Scopus)

Abstract

Tyrosinase activities and isoenzymes were examined in three strains of mushrooms. Using L‐dopa as a substrate, the M9 strain contained more active and latent enzyme than M2 or M8 strains. Each strain showed a characteristic isoenzyme profile after electrophoresis. The M8 strain contained at least four isoenzyme forms while M2 and M9 strains contained fewer than three forms. In the M8 strain more tyrosinase was found in cap skin and flesh tissue than in stalk or gill tissue. Cap flesh also contained the greatest amount of latent enzyme. Each tissue showed a characteristic isoenzyme profile after electrophoresis. Tyrosine and dopa oxidation were associated with one isoenzyme form while another major form preferred dopa as substrate.

Original languageEnglish (US)
Pages (from-to)1377-1378
Number of pages2
JournalJournal of Food Science
Volume54
Issue number5
DOIs
StatePublished - Jan 1 1989
Externally publishedYes

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Monophenol Monooxygenase
Agaricales
mushrooms
Isoenzymes
isozymes
Dihydroxyphenylalanine
Electrophoresis
electrophoresis
fungal anatomy
Enzymes
Tyrosine
enzymes
skin (animal)
tyrosine
Skin
oxidation
tissues

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

Tyrosinase Activities and Isoenzymes in Three Strains of Mushrooms. / Moore, Bob; FLURKEY, WILLIAM H.

In: Journal of Food Science, Vol. 54, No. 5, 01.01.1989, p. 1377-1378.

Research output: Contribution to journalArticle

Moore, Bob ; FLURKEY, WILLIAM H. / Tyrosinase Activities and Isoenzymes in Three Strains of Mushrooms. In: Journal of Food Science. 1989 ; Vol. 54, No. 5. pp. 1377-1378.
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