Relationships between Tyrosinase Activity and Gill Browning during Preservation of Lentinus edodes Fruit-bodies

A correlation between tyrosinase activity and gill browning during preservation of Lentinus edodes fruit-bodies was observed. Latent-type tyrosinase was recognized in the precipitate of the gill homogenate, and activation of the tyrosinase was brought about by incubating the precipitate with acidic...

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Veröffentlicht in:	Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 1996-01, Vol.60 (3), p.479-480
Hauptverfasser:	Kanda, Katsuhiro, Sato, Toshitsugu, Suzuk, Kazumi, Ishii, Shizuko, Ejiri, Shin-ichiro, Enei, Hitoshi
Format:	Artikel
Sprache:	eng
Schlagworte:	active-type tyrosinase Biological and medical sciences de novo synthesis Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology gill browning latent-type tyrosinase Lentinus edodes
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Beschreibung
Zusammenfassung:	A correlation between tyrosinase activity and gill browning during preservation of Lentinus edodes fruit-bodies was observed. Latent-type tyrosinase was recognized in the precipitate of the gill homogenate, and activation of the tyrosinase was brought about by incubating the precipitate with acidic buffer. Changes in latent- and active-type tyrosinase content during gill browning indicated the possibility of a de novo synthesis of latent-type tyrosinase.
ISSN:	0916-8451 1347-6947
DOI:	10.1271/bbb.60.479