SYNERGISM EXERTED BY 4-TERT-BUTYLCATECHOL AND TERT-BUTYLCATECHOL QUINONE ON THE RATE OF DL-DOPA OXIDATION BY MUSHROOM TYROSINASE

被引：9

作者：

KAHN, V

机构：

[1] Department of Food Science, Agricultural Research Organization, Volcani Center, Bet Dagan

来源：

JOURNAL OF FOOD BIOCHEMISTRY | 1990年 / 14卷 / 03期

关键词：

D O I：

10.1111/j.1745-4514.1990.tb00832.x

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

4‐tert‐butylcatechol (t‐BC), at concentrations ranging from 0.033 to 16.6 mM, has a pronounced synergistic effect on the rate of DL‐DOPA oxidation to material absorbing at 475 nm (dopachrome) by mushroom tyrosinase. This phenomenon was found to be due to the ability of t‐BC‐quinone (formed by the oxidation of t‐BC by mushroom tyrosinase or by sodium periodate) to oxidize DL‐DOPA nonenzymatically. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：177 / 188

页数：12

共 10 条

[1] KCAT INACTIVATION OF MUSHROOM POLYPHENOL OXIDASE [J].