|
|||||
|
|
EFFECT OF SALICYLHYDROXAMIC ACID (SHAM) ON DL-DOPA OXIDATION BY MUSHROOM TYROSINASE AND BY NaIO |
|
| Authors: | VARDA KAHN VARDA ZAKIN |
| Affiliation: | Department of Food Science Agricultural Research Organization The Volcani Center PO Box 6 Bet Dagan 50250. Israel |
| Abstract: | Salicylhydroxamic acid (SHAM) inhibits very effectively the rate of DL‐DOPA oxidation by mushroom tyrosinase. SHAM also affects the spectrum of the initial produces) formed when DL‐DOPA is oxidized by mushroom tyrosinase or by NaIO4. Moreover, at certain concentrations, SHAM prevents the polymerization of dopaquinone formed enzymaticatty or nonenzymatically probably due to a chemical interaction between dopaquinone and SHAM. |
| Keywords: | |