Effect of salicylhydroxamic acid (SHAM) on DL-DOPA oxidation by mushroom tyrosinase and by NaIO4

Authors
Kahn, V Zakin, V
Citation
V. Kahn et V. Zakin, Effect of salicylhydroxamic acid (SHAM) on DL-DOPA oxidation by mushroom tyrosinase and by NaIO4, J FOOD BIOC, 24(5), 2000, pp. 399-415
Citations number
20
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD BIOCHEMISTRY
ISSN journal
01458884 → ACNP
Volume
24
Issue
5
Year of publication
2000
Pages
399 - 415
Database
ISI
SICI code
0145-8884(200010)24:5<399:EOSA(O>2.0.ZU;2-7
Abstract
Salicylhydroxamic acid (SHAM) inhibits very effectively the rate of DL-DOPA oxidation by mushroom tyrosinase. SHAM also affects the spectrum of the in itial product(s) formed when DL-DOPA is oxidized by mushroom tyrosinase or by NaIO4. Moreover, at certain concentrations, SHAM prevents the polymeriza tion of dopaquinone formed enzymatically or nonenzymatically probably due t o a chemical interaction between dopaquinone and SHAM.