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SYNERGISM EXERTED BY 4‐TERT‐BUTYLCATECHOL AND TERT‐BUTYLCATECHOL QUINONE ON THE RATE OF DL‐DOPA OXIDATION BY MUSHROOM TYROSINASE 1
Author(s) -
KAHN VARDA
Publication year - 1990
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1990.tb00832.x
Subject(s) - quinone , chemistry , tyrosinase , sodium periodate , periodate , mushroom , antioxidant , organic chemistry , photochemistry , medicinal chemistry , enzyme , food science
4‐tert‐butylcatechol (t‐BC), at concentrations ranging from 0.033 to 16.6 mM, has a pronounced synergistic effect on the rate of DL‐DOPA oxidation to material absorbing at 475 nm (dopachrome) by mushroom tyrosinase. This phenomenon was found to be due to the ability of t‐BC‐quinone (formed by the oxidation of t‐BC by mushroom tyrosinase or by sodium periodate) to oxidize DL‐DOPA nonenzymatically.