書誌事項
- タイトル別名
-
- The Oxidation of p-Octylphenol by Mushroom Tyrosinase.
- 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
この論文をさがす
説明
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.
収録刊行物
-
- 日本農芸化学会誌
-
日本農芸化学会誌 74 (12), 1337-1341, 2000
公益社団法人 日本農芸化学会
- Tweet
詳細情報 詳細情報について
-
- CRID
- 1390282679483656064
-
- NII論文ID
- 10006114294
-
- NII書誌ID
- AN00196191
-
- COI
- 1:CAS:528:DC%2BD3cXovFWltLw%3D
-
- ISSN
- 18836844
- 00021407
- http://id.crossref.org/issn/00021407
-
- NDL書誌ID
- 5590945
-
- 本文言語コード
- ja
-
- データソース種別
-
- JaLC
- NDLサーチ
- Crossref
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可
