Tyrosinase of edible mushroom was immobilized on activated agar particles, blocks and egg shell powder coated with polyethyleneimine (PEI) so as to study their efficiency in the transformation of L-tyrosine to L-dopa. The reaction rate for each form (PEI coated egg shell powder, activated agar blocks and activated agar particles) of the immobilized tyrosinase was calculated to be 0.0021, 0.018 and 0.0032 min, respectively. Desorption of tyrosinase from each support was found to be negligible. The production of L-dopa was 25, 73 and 42 mg L-1 for tyrosinase immobilized onto egg shell powder coated with PEI, activated agar particles and blocks, respectively.
Dariush Norouzian, Azim Akbarzadeh, Saeed Mirdamadi, Shohreh Khetami and Ali Farhanghi, 2007. Immobilization of Mushroom Tyrosinase by Different Methods in Order to Transform L-Tyrosine to L-3, 4 Dihydroxyphenylalanine (L-dopa). Biotechnology, 6: 436-439.