Analysis on Enzymatic Browning in Pine Needles

Kong, Kwang-Hoon; 공광훈; Park, Hee-Joong; 박희중; Choi, Sang-Sook; 최상숙; Cho, Sung-Hye; 조성희; Kim, Yong-Tae; 김용태

Article Detail

Home > Article Detail

P-ISSN 1225-0163
E-ISSN 2288-8985

e-Submission

Vol.12, No.3

PubReader Citation

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, Kwang-Hoon
Park, Hee-Joong
Choi, Sang-Sook
Cho, Sung-Hye
Kim, Yong-Tae

Kong, K., Park, H., Choi, S., Cho, S., & Kim, Y. (1999). Analysis on Enzymatic Browning in Pine Needles. , 12(3), 256-259.

copy

Abstract

Tyrosinases are related to the enzymatic browning of plants and attract the major scientific interest for the prevention of it. Three tyrosinase isozymes ($P_1$, $P_2$ and $P_3$) from pine needles were purified to homogeneity and characterized the factors that affect their activities. The L-ascorbic acid and ${\beta}$-mercaptoethanol notably inhibited the enzymatic activities of the three isozymes. The sodium diethyldithiocarbamate was a competitive inhibitor of isozymes with the $K_i$ values of $P_1$(0.030 mM), $P_2$(0.015 mM) and $P_3$(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 $60^{\circ}C$ using L-DOPA as substrate.