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dc.contributor.authorShi, Y
dc.contributor.authorChen, QX
dc.contributor.author陈清西
dc.contributor.authorWang, Q
dc.contributor.author王勤
dc.contributor.authorSong, KK
dc.contributor.authorQiu, L
dc.date.accessioned2011-10-02T12:10:15Z
dc.date.available2011-10-02T12:10:15Z
dc.date.issued2005
dc.identifier.citationFood Chemistry,Volume 92, Issue 4, October 2005, Pages 707-712zh_CN
dc.identifier.issn0308-8146
dc.identifier.urihttp://dx.doi.org/doi:10.1016/j.foodchem.2004.08.031
dc.identifier.urihttps://dspace.xmu.edu.cn/handle/2288/10816
dc.description.abstractThe effects of cinnamic acid and its derivatives (2-hydroxycinnamic acid, 4-hydroxycinnamic acid and 4-methoxycinnamic acid) on the activity of mushroom tyrosinase have been studied. Results showed that cinnamic acid, 4-hydroxycinnamic acid and 4-methoxycinnamic acid strongly inhibited the diphenolase activity of mushroom tyrosinase and the inhibition was reversible. The IC50 values were estimated to be 2.10, 0.50 and 0.42 mM, respectively. 2-Hydroxycinnamic acid had no inhibitory effect on the diphenolase activity of the enzyme. Kinetic analyses showed that the inhibition type of cinnamic acid and 4-methoxycinnamic acid was noncompetitive with the constants (K-I) determined to be 1.994 and 0.458 mM, respectively. The inhibition type of 4-hydroxycinnamic acid was competitive, with the inhibition constant (K-I) was 0.244 mM. © 2004 Elsevier Ltd. All rights reserved.zh_CN
dc.language.isoenzh_CN
dc.publisherELSEVIER SCI LTDzh_CN
dc.subjectmushroom tyrosinasezh_CN
dc.subjectdiphenolase activityzh_CN
dc.subjectcinnamic acid and its derivativeszh_CN
dc.subjectinhibition kineticszh_CN
dc.titleInhibitory effects of cinnamic acid and its derivatives on the diphenolase activity of mushroom (Agaricus bisporus) tyrosinasezh_CN
dc.typeArticlezh_CN


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