A correlation between tyrosinase activity and gill browning during preservation of Lentinus edodes fruit-bodies was observed. Latent-type tyrosinase was recognized in the precipitate of the gill homogenate, and activation of the tyrosinase was brought about by incubating the precipitate with acidic buffer. Changes in latent- and active-type tyrosinase content during gill browning indicated the possibility of a de novo synthesis of latent-type tyrosinase.
No takes yet. Share an insight, caveat, or question.
Kanda et al. (1996) studied this question.
Synapse has enriched 5 related papers. Consider them for comparative context: