Abstract
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.
MeSH terms
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Animals
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Binding Sites
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Catechol Oxidase / antagonists & inhibitors
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Crops, Agricultural / enzymology*
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Enzyme Inhibitors / chemistry
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Food Additives / chemistry
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Humans
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Maillard Reaction
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Monophenol Monooxygenase / antagonists & inhibitors*
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Monophenol Monooxygenase / chemistry
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Substrate Specificity
Substances
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Enzyme Inhibitors
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Food Additives
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Catechol Oxidase
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Monophenol Monooxygenase