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Journal of Food Biochemistry
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
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.
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Effect of kojic acid on the hydroxylation of L-tyrosine and tyramine by mushroom tyrosinase
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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.
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