香菇子实体保鲜过程中酪氨酸酶活性与菌褶褐变的关系
Relationships between Tyrosinase Activity and Gill Browning during Preservation of Lentinus edodes Fruit-bodies.
作者信息
Kanda K, Sato T, Suzuk K, Ishii S, Ejiri S, Enei H
机构信息
a Iwate Biotechnology Research Center , 22-174-4 Narita, Kitakami-shi, Iwate 024 , Japan.
b Institute for Cell Biology and Genetics , Iwate University , 3-18-8 Ueda, Morioka-shi, Iwate 020 , Japan.
出版信息
Biosci Biotechnol Biochem. 1996 Jan;60(3):479-80. doi: 10.1271/bbb.60.479.
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.
在香菇子实体保存过程中，观察到酪氨酸酶活性与菌褶褐变之间存在相关性。在菌褶匀浆的沉淀物中发现了潜伏型酪氨酸酶，通过将沉淀物与酸性缓冲液孵育可激活该酪氨酸酶。菌褶褐变过程中潜伏型和活性型酪氨酸酶含量的变化表明存在潜伏型酪氨酸酶从头合成的可能性。
Zotero 插件