Relationships between Tyrosinase Activity and Gill Browning during Preservation of Lentinus edodes Fruit-bodies.

• KANDA Katsuhiro

• SATO Toshitsugu

• SUZUKI Kazumi

• ISHII Shizuko

• EJIRI Shin-ichiro

• ENEI Hitoshi

Bibliographic Information

Other Title

• Relationships between Tyrosinase Activity and Gill Browning during Preservation of<i>Lentinus edodes</i>Fruit-bodies

Abstract

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.

Journal

• Bioscience, Biotechnology, and Biochemistry

  Bioscience, Biotechnology, and Biochemistry 60 (3), 479-480, 1996

  Japan Society for Bioscience, Biotechnology, and Agrochemistry

Keywords

• Lentinus edodes
• gill browning
• latent-type tyrosinase
• active-type tyrosinase
• de novo synthesis

Details

• CRID: 1390001206475859840
• NII Article ID: 110002678037
• NII Book ID: AA10824164
• DOI: 10.1271/bbb.60.479
• COI: 1:CAS:528:DyaK28XhvFygt70%3D
• ISSN: 13476947
• ISSN: 09168451
• ISSN: http://id.crossref.org/issn/09168451
• Web Site: http://www.tandfonline.com/doi/pdf/10.1271/bbb.60.479
• Text Lang: en
• Data Source:
  • JaLC
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed