Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/2260
Title: Partial purification and kinetic characterization of mushroom stem polyphenoloxidase and determination of its storage stability in different lyophilized forms
Authors: Şimşek, Şebnem
Yemenicioğlu, Ahmet
Yemenicioğlu, Ahmet
Izmir Institute of Technology. Food Engineering
Keywords: Enzyme kinetics
Characterization
Mushrooms
Polyphenoloxidase
Purification
Issue Date: Jun-2007
Publisher: Elsevier Ltd.
Source: Şimşek, Ş., and Yemenicioğlu, A. (2007). Partial purification and kinetic characterization of mushroom stem polyphenoloxidase and determination of its storage stability in different lyophilized forms. Process Biochemistry, 42(6), 943-950. doi:10.1016/j.procbio.2007.03.005
Abstract: Monophenolase (1011 ± 626 U/g AP) and diphenolase activities (5163 ± 3059 U/g AP) of PPO in acetone powders (APs) of different mushroom stems varied considerably. However, the limited variation of average dipenolase (L-DOPA) to monophenolase (L-tyrosine) activity ratio (5.4 ± 0.7) in crude extracts showed the homogeneity of PPO from different mushroom stems. The change in extraction material or partial purification method (ammonium sulfate or acetone precipitation) did not affect the temperature stability, temperature and pH dependency and Km of monophenolase activity considerably. However, some changes were observed in pH stability and substrate specificity of PPO in different parties of mushroom stems. The most important aspects of mushroom stem PPO are its lower diphenolase to monophenolase activity ratio than mushroom cap PPO, low temperature dependency of activity between 25 and 40 °C (Ea = 30 kJ/mol), broad optimum pH between 6 and 8, but lack of activity pH ≤5, and ability to use phloridzin as substrate. The mushroom stem PPOs partially purified and lyophilized by using sucrose, dextran or alginate showed moderate to high stability at -18 °C for 6-6.5 months. Thus, the mushroom stems obtained as a waste material during mushroom processing may be used as a more homogenous source than whole mushrooms to obtain PPO used for different industrial, clinical or research purposes.
URI: http://doi.org/10.1016/j.procbio.2007.03.005
http://hdl.handle.net/11147/2260
ISSN: 1359-5113
0032-9592
1359-5113
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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