חיפוש מתקדם
Journal of Food Biochemistry
Kahn, V., Department of Food Science, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Zakin, V., Department of Food Science, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Salicylhydroxamic acid (SHAM) inhibits very effectively the rate of DL-DOPA oxidation by mushroom tyrosinase. SHAM also affects the spectrum of the initial product(s) formed when DL-DOPA is oxidized by mushroom tyrosinase or by NaIO4. Moreover, at certain concentrations, SHAM prevents the polymerization of dopaquinone formed enzymatically or nonenzymatically probably due to a chemical interaction between dopaquinone and SHAM.
פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
אודות
תנאי שימוש
Effect of salicylhydroxamic acid (SHAM) on DL-DOPA oxidation by mushroom tyrosinase and by NaIO4
24
Kahn, V., Department of Food Science, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Zakin, V., Department of Food Science, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Effect of salicylhydroxamic acid (SHAM) on DL-DOPA oxidation by mushroom tyrosinase and by NaIO4
Salicylhydroxamic acid (SHAM) inhibits very effectively the rate of DL-DOPA oxidation by mushroom tyrosinase. SHAM also affects the spectrum of the initial product(s) formed when DL-DOPA is oxidized by mushroom tyrosinase or by NaIO4. Moreover, at certain concentrations, SHAM prevents the polymerization of dopaquinone formed enzymatically or nonenzymatically probably due to a chemical interaction between dopaquinone and SHAM.
Scientific Publication
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