The Oxidation of p-Octylphenol by Mushroom Tyrosinase.

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  • マッシュルーム由来チロシナーゼによるオクチルフェノールの酸化
  • マッシュルーム ユライ チロシナーゼ ニ ヨル オクチルフェノール ノ サンカ

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Description

When the mushroom tyrosinase was incubated with p-octylphenol (p-OP), p-nonylphenol (p-NP), and bisphenol A (BPA) at 37°C, it oxidized p-OP but not p-NP and BPA. The optimal pH and temperature for the enzymatic oxidation of p-OP were 6.0 and 35-40°C, respectively. Michaelis constant of the mushroom tyrosinase for p-OP was 0.17mM (Oxygen uptake method) and 0.63mM (Absorbance method), and it was similar to that for p-cresol. More than 95% of p-OP was oxidized for 10min by mushroom tyrosinase, slthough octyldiphenol was formed as an intermediate during the enzymatic oxidation of p-OP.

Journal

  • Nippon Nōgeikagaku Kaishi

    Nippon Nōgeikagaku Kaishi 74 (12), 1337-1341, 2000

    Japan Society for Bioscience, Biotechnology, and Agrochemistry

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