在有和没有肼的情况下，植物过氧化物酶和蘑菇酪氨酸酶对酪氨酸进行羟基化反应，以延缓多巴的氧化。
Hydroxylation of tyrosine by plant peroxidase and mushroom tyrosinase, with and without hydrazine, to retard the oxidation of dopa.
作者信息
Patel R P, Okun M R
出版信息
Physiol Chem Phys. 1977;9(1):85-9.
PMID:410043
Abstract
Tyrosine was oxidized to dopa by horseradish peroxidase and mushroom tyrosinase. The first step of hydroxylation of tyrosine in the synthesis of melanin was demonstrated by isolation of dopa from the reaction mixture using hydrazine as a selective retardant.
摘要
酪氨酸被辣根过氧化物酶和蘑菇酪氨酸酶氧化为多巴。通过使用肼作为选择性阻滞剂从反应混合物中分离出多巴，证明了黑色素合成中酪氨酸羟基化的第一步。
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