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Extraction and Physical-chemical Properties of Laccase from Coprinus coimtav

Lan Rui-fang

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Abstract

The laccase was extracted from fresh Coprinus coimtav, Flammulina velutipes,Pleurotus sapidus, Agrocyb cylindracea,Hirneola auricula-judae, and Lentinula edodes fruitbadies. The laccase activity of Coprinus coimtav was proved to be highest determined with UV. The experiment results indicated that laccase was stable under high temperature, the optimal temperature and pH were 60℃and 3.0 respectively, and that its activity significantly increased by Pb 2+ and K +, but inhibited by Fe 3+ and Fe 2+.

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What this paper is about

The laccase was extracted from fresh Coprinus coimtav, Flammulina velutipes,Pleurotus sapidus, Agrocyb cylindracea,Hirneola auricula-judae, and Lentinula edodes fruitbadies. The laccase activity of Coprinus coimtav was proved to be highest determined with UV. The experiment results indicated that laccase was stable under high temperature, the optimal temperature and pH were 60℃and 3.0 respectively, and that its activity significantly increased by Pb 2+ and K +, but inhibited by Fe 3+ and Fe 2+.

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Available abstract

The laccase was extracted from fresh Coprinus coimtav, Flammulina velutipes,Pleurotus sapidus, Agrocyb cylindracea,Hirneola auricula-judae, and Lentinula edodes fruitbadies. The laccase activity of Coprinus coimtav was proved to be highest determined with UV. The experiment results indicated that laccase was stable under high temperature, the optimal temperature and pH were 60℃and 3.0 respectively, and that its activity significantly increased by Pb 2+ and K +, but inhibited by Fe 3+ and Fe 2+.

Key concepts: Flammulina, Coprinus, Lentinula, Laccase, Chemistry, Food science, Extraction (chemistry), Mushroom

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