The Effect of Different Concentrations of Amino Acids on the Rate of Tyrosinase Activity
Abstract
The enzyme tyrosinase was discovered by Bertrand and Bourquelot (1695). They observed that a substance in the mushroom, Russule nigricans, underwent a color change from red to dark brown to black as oxidation occurred. Bertrand (1695) isolated this substance from the mushroom Juice and identified it as the amino acid tyrosine. The following year Bourquelot gave the name tyrosinase to the enzyme pres- ent in the fungus which caused these color changes.The main characteristic of tyrosinase is its dual role: the ability to catalyze the oxidation of both monohydric and o-dihydric phenols. It differs from other phenol oxidases in this capacity.
Subject Area
Biochemistry|Biology
Recommended Citation
Stokes, Paul Octavius, "The Effect of Different Concentrations of Amino Acids on the Rate of Tyrosinase Activity" (1955). ETD Collection for Fordham University. AAI28622585.
https://research.library.fordham.edu/dissertations/AAI28622585
