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Effect of benzenesulfinic acid on the oxidation of o-dihydroxy - And trihydroxyphenols by mushroom tyrosinase
Year:
1999
Source of publication :
Journal of Food Biochemistry
Authors :
Ben-Shalom, Noach
;
.
Kahn, Varda
;
.
Zakin, Varda
;
.
Volume :
23
Co-Authors:
Kahn, V., Department of Food Science, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Ben-Shalom, N., Department of Food Science, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Zakin, V., Department of Food Science, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Facilitators :
From page:
263
To page:
281
(
Total pages:
19
)
Abstract:
Benzenesulfinic acid inhibits the rate of oxidation of different o-dihydroxyphenols and trihydroxyphenols by tyrosinase when assayed spectrophotometrically but barely has an effect when assayed polarographically. Benzenesulfinic acid is a much more effective inhibitor of the rate of oxidation to pigmented product(s) by tyrosinase of o-dihydroxyphenols than of trihydroxyphenols. The spectrum of the final product(s) formed by the oxidation of most of the tested substrates was different in the absence versus presence of benzenesulfinic acid suggesting that the latter traps the o-quinones forming phenylsulfonyl derivatives in the reaction.
Note:
Related Files :
Basidiomycota
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DOI :
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
31357
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 01:01
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Scientific Publication
Effect of benzenesulfinic acid on the oxidation of o-dihydroxy - And trihydroxyphenols by mushroom tyrosinase
23
Kahn, V., Department of Food Science, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Ben-Shalom, N., Department of Food Science, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Zakin, V., Department of Food Science, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Effect of benzenesulfinic acid on the oxidation of o-dihydroxy - And trihydroxyphenols by mushroom tyrosinase
Benzenesulfinic acid inhibits the rate of oxidation of different o-dihydroxyphenols and trihydroxyphenols by tyrosinase when assayed spectrophotometrically but barely has an effect when assayed polarographically. Benzenesulfinic acid is a much more effective inhibitor of the rate of oxidation to pigmented product(s) by tyrosinase of o-dihydroxyphenols than of trihydroxyphenols. The spectrum of the final product(s) formed by the oxidation of most of the tested substrates was different in the absence versus presence of benzenesulfinic acid suggesting that the latter traps the o-quinones forming phenylsulfonyl derivatives in the reaction.
Scientific Publication
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