Polyphenol oxidase；Tyrosinase from mushroom；Catechol Oxidase；Monophenol Monooxygenase CAS:9002-10-2
Item No.： E0145
Store at： -20℃
English name：Polyphenol oxidase；Tyrosinase from mushroom；Catechol Oxidase；Monophenol Monooxygenase；Monophenol, dihydroxyphenylalanine:oxygen oxidoreductase
Other names: Tyrosinase; Crispy amino acid enzyme; Polyphenol oxidase; Catechol oxidase
Grade：BR
Vitality：≥500units/mg
Definition of activity: In 3ml reaction mixture containing L-dihydroxyphenylalanine or catechol and L-ascorbic acid, every 1min at pH 6.5 and 25 ℃ Δ A265 changes to 0.001 as an enzyme activity unit.
Optimum pH：6.0～7.0
Product description：Polyphenol oxidase is a bifunctional,copper-containing oxidase having catecholase and cresolase activity.It is responsible for browning reactions through the phylogenetic scale.The enzyme has a molecular weight of 128KDa.
Physicochemical properties: powder. An enzyme that catalyzes the oxidation of phenolic compounds (such as tyrosine, phenolic compounds, etc.) to quinones. Such enzymes widely exist in nature and are widely distributed in plants, such as potato, tea and lacquer tree milk.Melanin in the skin, hair and cornea of higher animals is also the product of tyrosine oxidation by this enzyme. Such enzymes are also produced in mushrooms and other microorganisms.It is usually extracted from wild mushroom. It is one of the biocatalysts and a protein containing copper ion.Molecular weight 25 × 105。 Isoelectric point < 5.0; The nitrogen content is about 13.6%. The copper content is about 0.25%. The UV absorption peaks were at 273 nm and 330 nm.The suitable temperature for catalysis is 25 ℃.
Use: It is mainly used as biochemical reagent in scientific research.It catalyzes the oxidation of tyrosine to DOPA and dopa, and further oxidizes to DOPA quinone, a precursor that can produce melanin.In industry, the enzyme has dual functions: on its advantageous side, the oxidation of the enzyme is used in the later fermentation of beer to improve the stability of beer and prevent turbidity;It can also be made into immobilized enzyme for phenol containing wastewater treatment. On the adverse side, when the fruits and vegetables containing the enzyme are exposed to the air after cutting, due to the catalytic action of the enzyme, corresponding quinones will be generated at the cut, which are dark brown and must be cut off before eating.Generally, scalding, acidification or sulfite treatment can be adopted to inhibit its effect.
