TYROSINASE, LACCASE, AND PEROXIDASE IN MUSHROOMS (AGARICUS, CRIMINI, OYSTER, AND SHIITAKE)

Enzyme assays and electrophoresis were used to monitor the activity of tyrosinase, laccase, and peroxidase in Agaricus bisporus (common cult ivated button mushrooms and Crimini mushrooms), Oyster, and Shiitake m ushrooms. The three enzymes could be differentiated using specific sub strates and inhibitors. Tyrosinase seemed to be the major phenol oxida se in the Agaricus strains, while Oyster and Shiitake mushrooms had mu ch lower levels. Peroxidase activity was low or undetectable in all ty pes examined. Control of enzymatic browning in different mushroom type s may depend upon the distribution of different oxidases within any gi ven type.