The Biotechnological Potential of Mushroom Tyrosinases

The Biotechnological Potential of Mushroom Tyrosinases

Over the last decade there has been a significant interest in developing biotechnological applications of tyrosinases. These applications include the production of L-DOPA (3,4-dihydroxyphenyl-L-alanine) from L-tyrosine, the production of cross-linked protein networks for use as novel food additives...

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Bibliographic Details
Main Authors: Rodrigo Otávio de Faria, Vivian Rotuno Moure, Maria Angela Lopes de Almeida Amazonas, David Alexander Mitchell, Nadia Krieger
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2007-01-01
Series:Food Technology and Biotechnology
Subjects:
mushroom tyrosinase
Agaricus bisporus
biosensors
cross-linked biopolymers
phenol removal
submerged culture
Online Access:http://hrcak.srce.hr/file/38129

Internet

http://hrcak.srce.hr/file/38129

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