L-AMINO-ACID OXIDASE-INDUCED TRANSCOLOURATION IN DYERS-SAFFRON FLOWERS

L-Amino acid oxidase (EC 1.4.3.2) from Crotalus durissus was shown to facilitate the reddening of dyer's saffron flowers. On dosage of 10 mu nits/ml enzyme sample at the presence of 1,000 nmol L-leucine, the rat e of carthamin accumulation was elevated by about 48% with a specific value of 258.2 pmol carthamin/ml/min. L-Amino acid oxidase action on f lower reddening was evaluated in the presence or absence of L-leucine, L-glutamic acid and L-glutamine at given concentrations.