EC Number | Inhibitors | Comment | Organism | Structure |
---|---|---|---|---|
1.10.3.1 | citral | noncompetitive inhibitor | Agaricus bisporus | |
1.10.3.1 | geranyl acetate | slight inhibition | Agaricus bisporus | |
1.10.3.1 | kojic acid | mixed inhibition | Agaricus bisporus | |
1.10.3.1 | additional information | volatile flavor constituents of Yuzu, Mochiyuzu, Kabosu, Daidai, Naoshichi, Kiyookadaidai, Lisbon lemon, and Eureka lemon essential oils act as inhibitors of diphenolase activity | Agaricus bisporus | |
1.10.3.1 | myrcene | competitive inhibitor | Agaricus bisporus | |
1.10.3.1 | neryl acetate | slight inhibition | Agaricus bisporus | |
1.10.3.1 | Sabinene | slight inhibition | Agaricus bisporus |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
1.10.3.1 | Agaricus bisporus | - |
- |
- |
EC Number | Source Tissue | Comment | Organism | Textmining |
---|---|---|---|---|
1.10.3.1 | commercial preparation | - |
Agaricus bisporus | - |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
1.10.3.1 | L-DOPA + O2 | - |
Agaricus bisporus | ? | - |
? |
EC Number | Synonyms | Comment | Organism |
---|---|---|---|
1.10.3.1 | diphenolase | - |
Agaricus bisporus |
1.10.3.1 | tyrosinase | - |
Agaricus bisporus |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
1.10.3.1 | 25 | - |
assay at | Agaricus bisporus |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
1.10.3.1 | 6.8 | - |
assay at | Agaricus bisporus |
EC Number | Ki Value [mM] | Ki Value maximum [mM] | Inhibitor | Comment | Organism | Structure |
---|---|---|---|---|---|---|
1.10.3.1 | 0.32 | - |
citral | pH 6.8, 35°C | Agaricus bisporus | |
1.10.3.1 | 2.78 | - |
myrcene | pH 6.8, 35°C | Agaricus bisporus | |
1.10.3.1 | 7.75 | - |
kojic acid | pH 6.8, 35°C | Agaricus bisporus |