Abstract
SEVERAL anthocyanin-decolorizing systems have been reported, as present in leaves and fruits1–4. Although oxidizing enzymes are apparently involved, none has been isolated from these systems. In this communication the effect of a mushroom phenolase (‘Tyrosinase’, General Biochemicals, Inc.) on purified tart cherry anthocyanins is described. In view of the wide distribution and low specificity of phenolases, the testing of an enzyme not originating in the same tissue with the possible substrate seems justified, at least as a first step in the search for the enzyme responsible for the in situ reaction. Furthermore, phenolase activity has been detected in the cherries used here5.
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PENG, C., MARKAKIS, P. Effect of Phenolase on Anthocyanins. Nature 199, 597–598 (1963). https://doi.org/10.1038/199597a0
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DOI: https://doi.org/10.1038/199597a0
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