Promotion effects of flavonoids on browning induced by enzymatic oxidation of tyrosinase: structure–activity relationship-Reference-Cited by-同舟云学术

Promotion effects of flavonoids on browning induced by enzymatic oxidation of tyrosinase: structure–activity relationship

Published:2021 Issue:23 Volume:11 Page:13769-13779
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Lu Yao¹²³⁴^ORCID,Xu Yi¹²³⁴,Song Meng-Ting¹²³⁴,Qian Ling-Ling¹²³⁴^ORCID,Liu Xiao-Lin¹²³⁴,Gao Rong-Yao¹²³⁴,Han Rui-Min¹²³⁴^ORCID,Skibsted Leif H.⁵⁶⁷⁸^ORCID,Zhang Jian-Ping¹²³⁴^ORCID

Affiliation:

1. Department of Chemistry

2. Renmin University of China

3. Beijing

4. China

5. Department of Food Science

6. University of Copenhagen

7. DK-1958 Frederiksberg C

8. Denmark

Abstract

Browning promotion by the enzymatic oxidation of flavonoids and ʟ-dopa.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2021/RA/D1RA01369F

Reference51 articles.

1. Tyrosinase: a comprehensive review of its mechanism

2. Modulation of melanogenic protein expression during the switch from eu- to pheomelanogenesis

3. Melanin

4. The 5,6-dihydroxyindole-2-carboxylic acid (DHICA) oxidase activity of human tyrosinase

5. Mushroom Tyrosinase: Recent Prospects

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