Inhibition of <i>Agaricus </i>tyrosinase by 1, 5-anhydro-D-fructose and its application to anti-browning of food materials
Author:
Affiliation:
1. Kagoshima University
2. Sunus Co. Ltd.
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/69/1/69_9/_pdf
Reference29 articles.
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2. 2) Brenner, M. and Hearing, V.J. (2008). The Protective role of melanin against UV damage in human skin. Photochem. Photobiol., 84, 539–549.
3. 3) Murata, M. (2007). Enzymatic browning and its regulation. Kagaku to Seibutu, 45, 403-410. (村田容常．酵素的褐変とその制御, 化学と生物).
4. 4) Ismaya, W.T., Rozeboom, H.J., Weijn, A., Mes, J.J., Fusetti, F., Wichers, H.J., and Dijkstra, B.W. (2011). Crystal structure of Agaricus bisporus mushroom tyrosinase: Identity of the tetramer subunits and interaction with Tropolone. Biochemistry, 50, 5477–5486.
5. 5) Fujieda, N., Umakoshi, K., Ochi, Y., Nishikawa, Y., Yanagisawa, S., Kubo, M., Kurisu, G., and Itoh, S. (2020), Copper–oxygen dynamics in the tyrosinase mechanism. Angew. Chem. Int. Ed., 59, 13385–13390.
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