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פותח על ידי קלירמאש פתרונות בע"מ -
Effect of 2,3,4-trihydroxyacetophenone (2,3,4-THAP) and 2,4,5-trihydroxybutyrophenone (2,4,5-THBP) on the rate of DL-DOPA oxidation by mushroom tyrosinase
Year:
1996
Source of publication :
Journal of Food Biochemistry
Authors :
זקין, ורדה
;
.
כהן, ורדה
;
.
Volume :
20
Co-Authors:
Kahn, V., Department of Food Science, Agricultural Research Organization, Volcani Center, POB 6, Bet Dagan 50250, Israel
Zakin, V., Department of Food Science, Agricultural Research Organization, Volcani Center, POB 6, Bet Dagan 50250, Israel
Facilitators :
From page:
261
To page:
274
(
Total pages:
14
)
Abstract:
Various concentrations of 2,3,4-trihydroxyacetophenone (2.3,4-THAP) and 2,4,5-trihydroxybutyrophenone (2,4,5-THBP) have a synergistic effect on the rate of DL-3,4-dihydroxyphenylalanine (DL-DOPA) oxidation by mushroom tyrosinase as measured by absorbance at 475 nm. The synergism results from the ability of dopaquinone to nonenzymatically oxidize 2,3,4-THAP and 2,4,5-THBP to the corresponding o-quinone. Moreover, various concentrations of 2,3,4-THAP and 2,4,5-THBP prevent the enzymatic conversion of DL-DOPA to DOPA-melanin, probably due to the ability of these trihydroxyphenols to interact nonenzymatically with dopaquinone.
Note:
Related Files :
Basidiomycota
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תוכן קשור
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DOI :
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
26505
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:23
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Scientific Publication
Effect of 2,3,4-trihydroxyacetophenone (2,3,4-THAP) and 2,4,5-trihydroxybutyrophenone (2,4,5-THBP) on the rate of DL-DOPA oxidation by mushroom tyrosinase
20
Kahn, V., Department of Food Science, Agricultural Research Organization, Volcani Center, POB 6, Bet Dagan 50250, Israel
Zakin, V., Department of Food Science, Agricultural Research Organization, Volcani Center, POB 6, Bet Dagan 50250, Israel
Effect of 2,3,4-trihydroxyacetophenone (2,3,4-THAP) and 2,4,5-trihydroxybutyrophenone (2,4,5-THBP) on the rate of DL-DOPA oxidation by mushroom tyrosinase
Various concentrations of 2,3,4-trihydroxyacetophenone (2.3,4-THAP) and 2,4,5-trihydroxybutyrophenone (2,4,5-THBP) have a synergistic effect on the rate of DL-3,4-dihydroxyphenylalanine (DL-DOPA) oxidation by mushroom tyrosinase as measured by absorbance at 475 nm. The synergism results from the ability of dopaquinone to nonenzymatically oxidize 2,3,4-THAP and 2,4,5-THBP to the corresponding o-quinone. Moreover, various concentrations of 2,3,4-THAP and 2,4,5-THBP prevent the enzymatic conversion of DL-DOPA to DOPA-melanin, probably due to the ability of these trihydroxyphenols to interact nonenzymatically with dopaquinone.
Scientific Publication
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