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Asian Journal of Biochemistry
  Year: 2006 | Volume: 1 | Issue: 4 | Page No.: 333-337
DOI: 10.3923/ajb.2006.333.337
Effect of pH on the Synthesis of L-3,4-Dihydroxyphenylalanine by Tyrosinase of Edible Mushroom
D. Norouzian , A. Akbarzadeh , L. Teimoori , M. Nejati and A. Faranghi

Abstract:
The effects of pH on the activity of tyrosinase (EC 1.14.18.1) leading to the formation of l-3, 4-dihydroxyphenylalanine (l-dopa) by using l-tyrosine as a substrate in the presence of ascorbic acid were studied. The reaction obeyed Eq. (1) and (2). The values of KEB and PKEB were calculated to be -1x10-6 and 6 and those of KESB, PKESB were -2x10-6 and 6.7, respectively. Hydrogen ions inhibited tyrosinase activity competitively.
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How to cite this article:

D. Norouzian , A. Akbarzadeh , L. Teimoori , M. Nejati and A. Faranghi , 2006. Effect of pH on the Synthesis of L-3,4-Dihydroxyphenylalanine by Tyrosinase of Edible Mushroom. Asian Journal of Biochemistry, 1: 333-337.

DOI: 10.3923/ajb.2006.333.337

URL: https://scialert.net/abstract/?doi=ajb.2006.333.337

 
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