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

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概要

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• 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.

• 社団法人日本農芸化学会の論文
• 1996-03-23

著者

• Sato Takahide

  Department Of Bioproduction Science Faculty Of Horticulture Chiba University

• Enei H

  Iwate Biotechnol. Res. Center Iwate Jpn

• Enei Hitoshi

  Iwate Biotechnology Research Center

• Sato Takako

  The Deepstar Group Japan Marine Science And Technology Center

• SUZUKI Kazumi

  Iwate Biotechnology Research Center

• Sato T

  Institute Of Applied Biochemistry University Of Tsukuba

• Enei H

  Iwate Biotechnology Research Center

• Ejiri Shin-ichiro

  Institute for Cell Biology and Genetics, Faculty of Agriculture, Iwate University

• SATO Toshitsugu

  Iwate Biotechnology Research Center

• KANDA Katsuhiro

  Iwate Biotechnology Research Center

• ISHII Shizuko

  Iwate Biotechnology Research Center

• Ishii S

  San-ei Sucrochemical Co. Ltd. Chiba Jpn

• Ejiri Shin-ichiro

  Institute For Cell Biology And Genetics Iwate University

• Ejiri Shin-ichiro

  Institute For Cell Biology And Genetics Faculty Of Agriculture Iwate University

• Sato T

  Iwate Biotechnology Research Center:department Of Biotechnology And Environmental Chemistry National

• Sato Tsutomu

  Graduate School Of Science And Technology Faculty Of Agriculture Niigata University

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