Purification and characterization of tyrosinase enzyme from the edible Kanlica mushrooms (Lactarius salmonicolor)

In this study, Giresun Province and around plenty of grown Kanlıca (Lactarius salmonicolor) from mushroom tyrosinase enzyme was purified for the first time and examined the kinetic properties. Optimum pH and temperature, pH and temperature stability, optimum reaction time, determining the optimum reaction time was the appropriate enzyme and substrate concentrations. The optimum pH of the purified tyrosinase from mushroom Kanlıca 6.0 was found to be optimal at 40ºC. The purified enzyme, which showed SDS-PAGE, had a molecular weight of 30 kDa. The Km and Vmax values of L. salmonicolor tyrosinase toward were determined by Lineweaver Burk method.