Polyphenol oxidase inhibited by 4-hydroxycinnamic acid and naringenin: Multi-spectroscopic analyses and molecular docking simulation at different pH-Reference-Cited by-同舟云学术

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Polyphenol oxidase inhibited by 4-hydroxycinnamic acid and naringenin: Multi-spectroscopic analyses and molecular docking simulation at different pH

Published:2022-12 Issue: Volume:396 Page:133662
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Jiang Hongwei,Zhou Lei,Sun Yuefang,Yu Kaibo,Yu Wenzhi,Tian Yuqing,Liu Junping,Zou Liqiang,Liu Wei

Funder

National Natural Science Foundation of China

State Key Laboratory of Food Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Molecular cloning and characteristic features of a novel extracellular tyrosinase from Aspergillus niger PA2;Agarwal;Applied Biochemistry and Biotechnology,2017

2. Flavones as tyrosinase inhibitors: Kinetic studies in vitro and in silico;Arroo;Phytochemical Analysis,2020

3. Effect of pH-shifting treatment on structural and functional properties of whey protein isolate and its interaction with (−)-epigallocatechin-3-gallate;Chen;Food Chemistry,2019

4. Alpha-Substituted Derivatives of Cinnamaldehyde as Tyrosinase Inhibitors: Inhibitory Mechanism and Molecular Analysis;Cui;Journal of Agricultural and Food Chemistry,2015

5. Effect of rice glutelin-resveratrol interactions on the formation and stability of emulsions: A multiphotonic spectroscopy and molecular docking study;Dai;Food Hydrocolloids,2019

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