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Inhibitory effects on mushroom tyrosinase by p-alkoxybenzoic acids

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Inhibitory effects on mushroom tyrosinase by p-alkoxybenzoic acids.htm (413bytes)
Date
2005
Author
Chen, QX
陈清西
Song, KK
Qiu, L
Liu, XD
Huang, H
Guo, HY
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  • 生命科学-已发表论文 [5901]
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Abstract
The inhibitory kinetics of the diphenolase of mushroom tyrosinase by seven p-alkoxybenzoic acids has been studied. The results show that these derivatives of benzoic acid behave as reversible inhibitors. Among them, p-hydroxybenzoic acid is competitive, while p-methoxybenzoic acid is non-competitive, p-ethoxybenzoic acid is mixed-II type, and the rest all behave as classical uncompetitive inhibitors. The inhibition constants of all of the seven compounds assayed, characterizing the inhibition, were evaluated. The models of the interactions between the enzyme and the inhibitors are compared. (C) 2004 Elsevier Ltd. All rights reserved.
Citation
Food Chemistry,Volume 91, Issue 2, June 2005, Pages 269-274
URI
http://dx.doi.org/doi:10.1016/j.foodchem.2004.01.078
https://dspace.xmu.edu.cn/handle/2288/10879

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