Polyphenol oxidase potentials of three wild mushroom species harvested from Lişer High Plateau, Trabzon

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• 作者：Ahmet Colak ; Emine Sahin ; Melike Yildirim ; Ertugrul Sesli
• 关键词：Armillaria mellea ; Lepista nuda ; Hypholoma fasciculare ; Polyphenol oxidase ; Mushroom
• 刊名：Food Chemistry
• 出版年：2007
• 出版时间：2007
• 年：2007
• 卷：103
• 期：4
• 页码：1426-1433
• 全文大小：243 K

文摘

Crude enzyme extracts were prepared from Armillaria mellea (A. mellea), Lepista nuda (L. nuda) and Hypholoma fasciculare (H. fasciculare), which were harvested from the Lişer High Plateau-Maçka (Trabzon, Turkey). The crude polyphenol oxidase (PPO) extracts from each mushroom were highly active against 4-methylcatechol. Native polyacrylamide gel electrophoresis, stained by L-3,4-dihydroxyphenylalanine, showed the polyphenol oxidase potentials. The optimum pH value, for each enzyme, was 7.0. When enzyme extracts were incubated at pH 7.0 for 24 h at 4 °C, it was observed that L. nuda and H. fasciculare enzyme activities decreased by about 26 % and 18 % , respectively, but, A. mellea enzyme activity increased by about 11 % . The temperature optima of A. mellea, L. nuda and H. fasciculare were, respectively, 30, 30 and 20 °C. Cr³⁺ and Cu²⁺ ions inhibited each activity. Also, sodium metabisulphite and ascorbic acid were strong inhibitors of the enzyme activities.