Journal
FOOD CHEMISTRY
Volume 138, Issue 4, Pages 2174-2179Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.12.038
Keywords
Lentinula edodes; gamma-Glutamyl transpeptidase; L-Cysteine sulphoxide lyase; Purification; Formaldehyde
Funding
- National Natural Science Foundation of China [31071499]
- Natural Science Foundation of Hubei Province [2010cdb09901]
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In this study, gamma-glutamyl transpeptidase (GGT) and L-cysteine sulphoxide lyase (C-S lyase) were purified from the fruiting body of Lentinula edodes in three steps and then characterised. We found that GGT together with C-S lyase caused the generation of endogenous formaldehyde in L. edodes. GGT was composed of a large subunit of 41 kDa and a small subunit of 25 kDa, and C-S lyase was composed of two identical subunits of 46 kDa, as determined by SDS PAGE. GGT was stable at pH 8.0-10.0 with an optimum pH of 8.8, and was stable at 20-50 degrees C with an optimum activity at 37 degrees C. C-S lyase was stable at pH 8.0-9.0 with an optimum pH of 8.5, and was stable at 20-60 C with an optimum activity at 40 degrees C. The present work supports the study of the mechanism of endogenous formaldehyde in L edodes. (C) 2012 Elsevier Ltd. All rights reserved.
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