Partial purification and kinetic characterization of mushroom stem polyphenoloxidase and determination of its storage stability in different lyophilized forms |
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| Institution: | 1. Department of Food Engineering, Faculty of Engineering, Izmir Institute of Technology 35430, Gülbahçe Köyü, Urla, İzmir, Turkey;2. Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Bornova, Izmir, Turkey;1. College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 40, No.17 Qinghuadonglu, Haidian, Beijing, 100083, China;2. Collaborative Innovation Center of Grain Storage Security, College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan, 450001, China;1. Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469, Maslak, Istanbul, Turkey;2. Department of Biotechnology, Faculty of Science, Bartın University, Bartın, Turkey;3. Department of Food Engineering, Faculty of Engineering, Bolu Abant Izzet Baysal University, Bolu, Turkey;1. School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China;2. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China;1. Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201, Galati, Romania;2. Szent István University, Faculty of Food Science, 1118 Budapest Ménesi út 43-45, Hungary;1. Department of Food Engineering, Faculty of Engineering, Ege University, 35100, Bornova, Izmir, Turkey;2. Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), Spain |
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| 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. |
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