Co-Authors:
KAHN, V., Department of Food Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50-250, Israel
OSUGA, D.T., Department of Food Science and Technology, University of California Davis, Davis, California, 95616, United States
WHITAKER, J.R., Department of Food Science and Technology, University of California Davis, Davis, California, 95616, United States
Abstract:
2, 4, 5‐THBP (2, 4, 5‐trihydroxybutyrophenone) is a substrate for mushroom tyrosinase with a Km value of 1.00 mM. The final product(s) formed is red (λ.max 480–490 nm) and it is rather stable with time. An intermediate red product(s), having a maximum at λ 505–515 nm, was detected and the time course of its conversion to the final red product(s) was studied. The data suggest that the intermediate red product(s) is 2, 4, 5‐THBP‐quinone which is converted to colorless polymerized 2, 4, 5‐THBP‐OH, which is then oxidized to a red polymerized 2, 4, 5‐THBP‐quinone(s), which is the final red product(s). Copyright © 1991, Wiley Blackwell. All rights reserved
תפריט נגישות
ניגודיות עדינה
מונוכרום
הדגשת קישורים
חסימת אנימציה
פונט קריא
סגור
איפוס הגדרות נגישות
להורדת מודול נגישות חינם
