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- E-ISSN 2288-8985
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Analysis on Enzymatic Browning in Pine Needles
Analytical Science and Technology / Analytical Science and Technology, (P)1225-0163; (E)2288-8985
1999, v.12 no.3, pp.256-259
Kong,
K., Park,
H., Choi,
S., Cho,
S., &
Kim,
Y.
(1999). Analysis on Enzymatic Browning in Pine Needles. Analytical Science and Technology, 12(3), 256-259.
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Abstract
Tyrosinases are related to the enzymatic browning of plants and attract the major scientific interest for the prevention of it. Three tyrosinase isozymes (<TEX>$P_1$</TEX>, <TEX>$P_2$</TEX> and <TEX>$P_3$</TEX>) from pine needles were purified to homogeneity and characterized the factors that affect their activities. The L-ascorbic acid and <TEX>${\beta}$</TEX>-mercaptoethanol notably inhibited the enzymatic activities of the three isozymes. The sodium diethyldithiocarbamate was a competitive inhibitor of isozymes with the <TEX>$K_i$</TEX> values of <TEX>$P_1$</TEX>(0.030 mM), <TEX>$P_2$</TEX>(0.015 mM) and <TEX>$P_3$</TEX>(0.019 mM), respectively. Their enzyme activities were however, increased by the addition of most metal ions. The optimum pH for the three isozymes was 9.0~9.5 and the optimum temperatures ranged from 55 to <TEX>$60^{\circ}C$</TEX> using L-DOPA as substrate.
- keywords
- browning, inhibition, pine needles, three tyrosinase isozymes
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