When the mushroom tyrosinase was incubated with
p-octylphenol (
p-OP),
p-nonylphenol (
p-NP), and bisphenol A (BPA) at 37°C, it oxidized
p-OP but not
p-NP and BPA. The optimal pH and temperature for the enzymatic oxidation of
p-OP were 6.0 and 35-40°C, respectively. Michaelis constant of the mushroom tyrosinase for
p-OP was 0.17mM (Oxygen uptake method) and 0.63mM (Absorbance method), and it was similar to that for
p-cresol. More than 95% of
p-OP was oxidized for 10min by mushroom tyrosinase, slthough octyldiphenol was formed as an intermediate during the enzymatic oxidation of
p-OP.
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