The O-diphenol-oxygen-oxidoreductase of Agaricus bisporus: Activity and multiple forms during ageing

Mushroom o-diphenol oxidase was separated into multiple forms by isoelectric focusing. Three major bands, as opposed to the four isoenzymes previously found, were separated over the pH range 3.5–9.5. A fourth form was obtained when the pH range was narrowed to 5.0–8.0. Changes in the enzyme activity were investigated during post-harvest ageing at different temperatures. Rapid ageing using tissue discs with or without inhibitors of protein synthesis showed that an increase in activity of the enzyme took place during this time, but was prevented by actinomycin D and 6 methyl purine.