Studies on the Roles of Quinone Reductase and the Reductones in an Enzymatic Browning Reaction - Collections

＜departmental bulletin paper＞
Studies on the Roles of Quinone Reductase and the Reductones in an Enzymatic Browning Reaction

Creator	Creator Name Nomura, Danji 野村, 男次 Affiliation Affiliation Name Laboratory of Food Technology and Food Chemistry Institute, Faculty of Agriculture, Kyushu University 九州大学農学部食糧化学工学科
	Creator Name Hatanaka, Chiaki 畑中, 千秋 Affiliation Affiliation Name Laboratory of Food Technology and Food Chemistry Institute, Faculty of Agriculture, Kyushu University 九州大学農学部食糧化学工学科
	Creator Name Omura, Hirohisa 大村, 浩久 Affiliation Affiliation Name Laboratory of Food Technology and Food Chemistry Institute, Faculty of Agriculture, Kyushu University 九州大学農学部食糧化学工学科
Language	English
Publisher	Kyushu University
Publisher	九州大学農学部
Date	1973-10
Source Title	Journal of the Faculty of Agriculture, Kyushu University
Vol	17
Issue	3/4
First Page	313
Last Page	325
Publication Type	Version of Record
Access Rights	open access
Crossref DOI	https://doi.org/10.5109/22840
Related DOI	九州大学農学部紀要 \|\| 17(3/4) \|\| p313-325
	Journal of the Faculty of Agriculture, Kyushu University \|\| 17(3/4) \|\| p313-325
	http://www.agr.kyushu-u.ac.jp/
Related URI	九州大学農学部紀要 \|\| 17(3/4) \|\| p313-325
	Journal of the Faculty of Agriculture, Kyushu University \|\| 17(3/4) \|\| p313-325
	http://www.agr.kyushu-u.ac.jp/
Relation	九州大学農学部紀要 \|\| 17(3/4) \|\| p313-325
	Journal of the Faculty of Agriculture, Kyushu University \|\| 17(3/4) \|\| p313-325
	http://www.agr.kyushu-u.ac.jp/

File	FileType	Size	Views	Description
p313	pdf	278 KB	329

PISSN	0023-6152
NCID	AA00697606
Record ID	22840
Peer-Reviewed	Unrefereed
Subject Terms	Quinone Reductase
	Enzymatic browning reaction
	NADH
ISSN	0023-6152
NCID	AA00697606
Notes	Quinone reductase was prepared from white potato. In the presence of NADH, this enzyme reduced two active substituted quinones, quinone-N-acetylcysteine and menadione-N-acetylcysteine, which were produced as the model substances in an enzymatic browning reaction. Furthermore, this enzymatic reduction rate was accelerated by pretreatment of the substituted quinones with reductones, such as triose reductone, ascorbic acid, 5-methy-3, 4_dihydroxytetrone, dopa and epinephrine, but not accelerated by pretreatment of the quione reductase with the reductone.
Created Date	2012.07.20
Modified Date	2022.11.11