酪氨酸酶抑制：一般及应用方面。
Tyrosinase inhibition: general and applied aspects.
作者信息
Rescigno Antonio, Sollai Francesca, Pisu Brunella, Rinaldi Augusto, Sanjust Enrico
机构信息
Cattedra di Chimica Biologica, Università di Cagliari, Cittadella Universitaria, 09042 Monserrato (CA), Italy.
出版信息
J Enzyme Inhib Med Chem. 2002 Aug;17(4):207-18. doi: 10.1080/14756360210000010923.
PMID:12530473
Abstract
The active site of tyrosinase is described with a view to depicting its interactions with substrates and inhibitors. Occurrence and mechanism(s) of tyrosinase-mediated browning of agrofood products are reviewed, with regard to both enzymic and chemical reactions, and their control, modulation, and inhibition. Technical and applicational implications are discussed.
摘要
为了描述酪氨酸酶与底物和抑制剂的相互作用，对其活性位点进行了阐述。本文综述了农产品中酪氨酸酶介导的褐变的发生情况及机制，涉及酶促反应和化学反应，以及它们的控制、调节和抑制。并讨论了其技术和应用意义。
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