Tyrosinase inhibition: general and applied aspects.
The active site of tyrosinase is described with a view to depicting its interactions with substrates and inhibitors. Occurrence and mechanism(s) of tyrosinase-mediated browning of agrofood products are reviewed, with regard to both enzymic and chemical reactions, and their control, modulation, and inhibition. Technical and applicational implications are discussed.
Rescigno
Antonio
A
Cattedra di Chimica Biologica, Università di Cagliari, Cittadella Universitaria, 09042 Monserrato (CA), Italy. rescigno@unica.it
Sollai
Francesca
F
Pisu
Brunella
B
Rinaldi
Augusto
A
Sanjust
Enrico
E
D000818:Animals; D001665:Binding Sites; D004156:Catechol Oxidase / Q000037:antagonists & inhibitors; D018556:Crops, Agricultural / Q000201:enzymology*; D004791:Enzyme Inhibitors / Q000737:chemistry; D005503:Food Additives / Q000737:chemistry; D006801:Humans; D015416:Maillard Reaction; D014442:Monophenol Monooxygenase / Q000037:antagonists & inhibitors* / Q000737:chemistry; D013379:Substrate Specificity
D004791:Enzyme Inhibitors; D005503:Food Additives; D004156:Catechol Oxidase; D014442:Monophenol Monooxygenase