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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb Faculty of Food Technology and Biotechnology
2007-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/38129 |
| Summary: | 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 and the detection of phenolic compounds in wastewater or their removal from it. Much of the research into these applications has involved mushroom tyrosinases. We review the potential biotechnological applications of mushroom tyrosinases and evaluate the state of knowledge about their production, recovery and immobilization. We conclude that much more research is necessary in these areas if mushroom tyrosinases are to fulfill their biotechnological potential. |
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| ISSN: | 1330-9862 1334-2606 |