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פותח על ידי קלירמאש פתרונות בע"מ -
Effect of kojic acid on the hydroxylation of L-tyrosine and tyramine by mushroom tyrosinase
Year:
1998
Source of publication :
Journal of Food Biochemistry
Authors :
בן-שלום, נח
;
.
זקין, ורדה
;
.
כהן, ורדה
;
.
Volume :
22
Co-Authors:
Kahn, V., Dept. of Food Science, Volcani Center, Bet Dagan 50250, Israel, Dept. of Food Science, Agricultural Research Organization, Volcani Center, Bet Dagan 50 250, Israel
Shalom, N.B., Dept. of Food Science, Agricultural Research Organization, Volcani Center, Bet Dagan 50 250, Israel
Zakin, V., Dept. of Food Science, Agricultural Research Organization, Volcani Center, Bet Dagan 50 250, Israel
Facilitators :
From page:
455
To page:
474
(
Total pages:
20
)
Abstract:
Kojic acid inhibits effectively the rate of L-tyrosine and tyramine hydroxylation by mushroom tyrosinase. It also affects the spectrum of product(s) formed, this being due to the ability of dopaquinone and dopamine-o-quinone to oxidize kojic acid to a yellow product(s). Kojic acid prevents the conversion of these o-quinones to their corresponding melanins. An insoluble yellow product(s) is formed when tyramine, but not L-tyrosine, is incubated with tyrosinase for 20 h in the presence of excess kojic acid.
Note:
Related Files :
Basidiomycota
עוד תגיות
תוכן קשור
More details
DOI :
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
28697
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:41
Scientific Publication
Effect of kojic acid on the hydroxylation of L-tyrosine and tyramine by mushroom tyrosinase
22
Kahn, V., Dept. of Food Science, Volcani Center, Bet Dagan 50250, Israel, Dept. of Food Science, Agricultural Research Organization, Volcani Center, Bet Dagan 50 250, Israel
Shalom, N.B., Dept. of Food Science, Agricultural Research Organization, Volcani Center, Bet Dagan 50 250, Israel
Zakin, V., Dept. of Food Science, Agricultural Research Organization, Volcani Center, Bet Dagan 50 250, Israel
Effect of kojic acid on the hydroxylation of L-tyrosine and tyramine by mushroom tyrosinase
Kojic acid inhibits effectively the rate of L-tyrosine and tyramine hydroxylation by mushroom tyrosinase. It also affects the spectrum of product(s) formed, this being due to the ability of dopaquinone and dopamine-o-quinone to oxidize kojic acid to a yellow product(s). Kojic acid prevents the conversion of these o-quinones to their corresponding melanins. An insoluble yellow product(s) is formed when tyramine, but not L-tyrosine, is incubated with tyrosinase for 20 h in the presence of excess kojic acid.
Scientific Publication
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