The enzyme tyrosinase catalyzes the production and synthesis of melanin, which is the pigment that causes discoloration or browning in foods influencing their taste, flavor, and texture (Zaidi 1). For the best performance of foods, industries and homes across the globe result to using preservation, freezing, and blanching to prevent the loss of quality and oxidation reactions that occur. I chose to experiment with the common white button mushroom, also known as Agaricus bisporus, due to my grandparents' familiarity with mushrooms back on their farm in China. As a functional fungus, the Agaricus bisporus can serve as a good source of fiber full of vitamins and minerals and contain medicinal properties with anti-inflammatory benefits for the skin and body (Feeney 1130S). …show more content…
These produce enzyme-catalyzed reactions, where substrates bind to the specific active site on the surface of the enzyme to be converted into products and released to be utilized in the cell (Allott 96). Enzyme-substrate collisions require the same chemical properties to be matched, such as shape, stability, or formation, thus the enzymes will not bind with other substances. Polyphenol oxidase (PPO) oxidizes phenolic compounds triggering the production of melanin in fruits and vegetables, which causes the change in taste and nutritional value (Taranto 1). There are three classifications of PPOs, with one being tyrosinase, which contains cresolase and catecholase for oxidizing and browning of foods (Taranto 2). The substrate polyphenol along with oxygen attach on enzyme PPO’s active site together, which creates an oxidation reaction producing the melanin for the pigment of many foods. The PPO and tyrosinase enzymes are more abundant in areas with cell damage such as cuts, bruises, and especially regions with direct contact with