Enzymatic properties of oyster mushroom (Pleurotus florida) exudate

Abstract

Pleurotus florida Mont. exudate, appearing as reddishbrown droplets of fluid was characterized for enzymatic properties. Oyster mushroom exudate grown on mango peel residue and wheat straw in 10:1 ratio at 25±1°C possessed high antioxidant value (920 mM/mL) and exhibited pectinase, cellulase, β-glucosidase and endoglucanase activities. Predominant enzyme activity was identified as pectinase with maximum activity of 0.35 U/ml. The temperature of 35 °C and pH 5.0 were found optimum for maximum pectinase specific activity. Kinetic analyses of pectinase in terms of Michaelis-Menten constant (Km), velocity maximum (V max) were 0.54 mg/ml, 0.25 mole/ml/min, respectively. This is first report of mushroom exudate enzyme characterization.