Effect of hydroxylamine, p-aminobenzoic acid and p-aminosalicylic acid on the oxidation of o-dihydroxy- and trihydroxyphenols by mushroom tyrosinase

Journal of Food Biochemistry

Volumn 23, Issue 3, 1999, Pages 245-262

  Kahn, Varda ^a   Ben Shalom, Noah ^a   Zakin, Varda ^a  

^a VOLCANI CENTER   (Israel)

Author keywords

[No Author keywords available]

Indexed keywords

BASIDIOMYCOTA;

EID: 0033458629     PISSN: 01458884     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4514.1999.tb00018.x     Document Type: Article

References (12)

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3. FRANCIS, F.J. 1985. Pigments and other colorants. In Food Chemistry, (O.R. Fennema, ed.) pp. 545-584, Marcel Dekker, New York.
4. HAZDINA, G. 1974. Reactions of anthocyanins in food products. Lebensm. Wiss. Technol. 7, 193-198.
5. HOLLAND, H.L. 1992. Organic Synthesis with Oxidative Enzymes, pp. 341-383, VCH Publishers, Weinheim, Germany.
6. HORSPOOL, W.M. 1969. Synthetic 1,2-quinones; synthesis and thermal reactions. Q. Rev. Chem. Soc. Lond. 23, 203-204.
7. KAHN, V. and ANRAWIS, A. 1986. Multiple effect of hydroxylamine on mushroom tyrosinase. Phytochemistry 25, 333-337.
8. MATHEIS, G. and WHITAKER, J.R. 1984. Modification of proteins by phenol oxidase and peroxidase and their products. J. Food. Biochemistry 8, 137-162.
9. PANDEY, G., MURALINKRISHNA, C. and BHALERAO, U.T. 1989. Mushroom tyrosinase catalyzed synthesis of coumestans, benzofuran derivatives and related heterocyclic compounds. Tetrahedron 45, 6867-6874.
10. PIERPOINT, W.S. 1970. Formation and behaviour of o-quinones in some processes of agricultural importance. Rothamsted Exp. Stn. Rep. 1970 Part 2, pp. 199-218.
11. TAYLOR, A.J. and CLYDESDALE, F.M. 1987. Potential of oxidized phenolics as food colourants. Food Chem. 24, 301-313.
12. 13C NMR investigation of hydroxylamine - derivatized humic substances. Environ. Sci. Technol. 26, 107-116.