RELATIONSHIPS BETWEEN TYROSINASE ACTIVITY AND GILL BROWNING DURING PRESERVATION OF LENTINUS-EDODES FRUIT-BODIES

Authors
KANDA K SATO T SUZUKI K ISHII S EJIRI S ENEI H
Citation
K. Kanda et al., RELATIONSHIPS BETWEEN TYROSINASE ACTIVITY AND GILL BROWNING DURING PRESERVATION OF LENTINUS-EDODES FRUIT-BODIES, Bioscience, biotechnology, and biochemistry, 60(3), 1996, pp. 479-480
Citations number
10
Categorie Soggetti
Biology,Agriculture,"Biothechnology & Applied Migrobiology","Food Science & Tenology
Journal title
Bioscience, biotechnology, and biochemistry → ACNP
ISSN journal
09168451
Volume
60
Issue
3
Year of publication
1996
Pages
479 - 480
Database
ISI
SICI code
0916-8451(1996)60:3<479:RBTAAG>2.0.ZU;2-L
Abstract
A correlation between tyrosinase activity and gill browning during pre servation of Lentinus edodes fruit-bodies was observed. Latent-type ty rosinase was recognized in the precipitate of the gill homogenate, and activation of the tyrosinase was brought about by incubating the prec ipitate with acidic buffer. Changes in latent- and active-type tyrosin ase content during gill browning indicated the possibility of a de nor a synthesis of latent-type tyrosinase.