Extraction and characterization of tyrosinase from banana wasted

Tyrosinase-Michaelis Constants, Optimum Temperature and pH-assisted formation of brownish pigment spots on peel is one of the most important factors in making signs of aging. It also has a direct effect on reducing the quality of fruits and vegetables through producing melanin. Tyrosinase is a metalloenzyme that is used in research works on foodstuffs, medicines and cosmetics. Edible mushrooms are currently the only source of tyrosinase for the industrial and research units using this enzyme. This study aims to evaluate tyrosinase from a banana peel as an alternative to tyrosinase from mushrooms in the pharmaceutical, food, cosmetic and research industries. In practice, the enzyme extracted from banana peel was purified and some of its properties, including biological activity, pH and optimum temperature, were determined and compared with tyrosinase of other proteins. The results indicated that the tyrosinase enzyme of the banana peel has two isoforms with molecular weight more than the tyrosinase of mushrooms. On the other hand, the temperature and pH of the enzyme were 50 and 6.1˚ C, respectively. The Michaelis–Menten kinetics and the maximal rate of velocity (Vmax) were also estimated to be 263.3 mM (m/mol) and 0.00401 mmol/min, respectively.