Comparing the effect of benzoic acid and cinnamic acid hydroxyl derivatives on polyphenol oxidase: activity, action mechanism, and molecular docking-Reference-Cited by-同舟云学术

Comparing the effect of benzoic acid and cinnamic acid hydroxyl derivatives on polyphenol oxidase: activity, action mechanism, and molecular docking

Published:2022-01-04 Issue: Volume: Page:
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Sun Yuefang¹,Zhou Lei¹^ORCID,Liao Tao¹,Liu Junping¹,Yu Kaibo¹,Zou Liqiang¹,Zhou Wei²^ORCID,Liu Wei¹

Affiliation:

1. State Key Laboratory of Food Science and Technology Nanchang University Nanchang China

2. Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs Agricultural Products Processing Research Institute of Chinese Academy of Tropical Agricultural Sciences Haikou China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11725

Reference38 articles.

1. Polyphenol oxidases in plants and fungi: Going places? A review

2. Inhibition of Mushroom Polyphenol Oxidase by Agaritine

3. Indirect inactivation of tyrosinase in its action on 4-tert-butylphenol

4. Orthogonal array design for optimization of phenyllactic acid–sodium alginate blend coating and its effect on the browning and quality of minimally processed lily bulbs

5. Inhibitory effects of organic acids on polyphenol oxidase: From model systems to food systems

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