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פותח על ידי קלירמאש פתרונות בע"מ -
Effect of tiron on monohydroxy and o-dihydroxyphenolase activity of mushroom tyrosinase
Year:
1987
Source of publication :
Phytochemistry
Authors :
כהן, ורדה
;
.
Volume :
26
Co-Authors:
Kahn, V., Department of Food Science, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
Andrawis, A., Department of Food Science, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
Facilitators :
From page:
2675
To page:
2678
(
Total pages:
4
)
Abstract:
Tiron has a multiple effect on mushroom tyrosinase. At relatively low concentrations (up to 3.3 mM), Tiron extended the lag period of tyrosine hydroxylation appreciably, while at concentrations between 3.3 and 8.3 mM the lag period was shortened and approached that of the control. At concentrations above 10 mM, Tiron shortened the lag period of tyrosine hydroxylation compared with that of the control. Tiron, at relatively high concentrations (above 266 mM), inhibited the initial rate of dl-DOPA oxidation by mushroom tyrosinase and lowered the final level of dopachrome formed. Preincubation of mushroom tyrosinase with Tiron resulted in the inactivation of the enzyme, with 50 % inactivation of 650 μg enzyme occurring in the presence of 400 mM Tiron. © 1987.
Note:
Related Files :
Mushroom
Tiron.
Tyrosinase
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/S0031-9422(00)83570-0
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
28760
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:41
Scientific Publication
Effect of tiron on monohydroxy and o-dihydroxyphenolase activity of mushroom tyrosinase
26
Kahn, V., Department of Food Science, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
Andrawis, A., Department of Food Science, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
Effect of tiron on monohydroxy and o-dihydroxyphenolase activity of mushroom tyrosinase
Tiron has a multiple effect on mushroom tyrosinase. At relatively low concentrations (up to 3.3 mM), Tiron extended the lag period of tyrosine hydroxylation appreciably, while at concentrations between 3.3 and 8.3 mM the lag period was shortened and approached that of the control. At concentrations above 10 mM, Tiron shortened the lag period of tyrosine hydroxylation compared with that of the control. Tiron, at relatively high concentrations (above 266 mM), inhibited the initial rate of dl-DOPA oxidation by mushroom tyrosinase and lowered the final level of dopachrome formed. Preincubation of mushroom tyrosinase with Tiron resulted in the inactivation of the enzyme, with 50 % inactivation of 650 μg enzyme occurring in the presence of 400 mM Tiron. © 1987.
Scientific Publication
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