Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Yun-Ji Guo"'
Autor:
Yun-Ji Guo, Qing-Xi Chen, Xuan Liu, Yong-Hua Hu, Wei-Ming Chai, Yu-Long Jia, Hui-Ling Feng, Han-Tao Zhou
Publikováno v:
International Journal of Biological Macromolecules. 57:151-155
The inhibitory kinetics of furfuryl alcohol, furfural and furoic acid on mushroom tyrosinase have been investigated. The results showed that these furan compounds were reversible inhibitors of the enzyme. Furthermore, furfuryl alcohol and furfural we
Publikováno v:
International Journal of Biological Macromolecules. 51:32-36
Tyrosinase (EC 1.14.18.1), a copper-containing multifunctional oxidase, was known to be a key enzyme for biosynthesis in fungi, plants and animals. In this work, the inhibition properties α-naphthol and β-naphthol toward the activity of tyrosinase
Autor:
Yun-Ji Guo, Su Mingxing, Bo Liu, Yu-Jing Zhu, Qing-Xi Chen, Yong-Hua Hu, Han-Tao Zhou, Tang Jianyang
Publikováno v:
Food Chemistry. 124:298-302
National High Technology Research and Development Program ("863" Program) of China[2006AA10A211]; Natural Science Foundation of China[30570408, 20832005, 30871667]; Science and Technology Foundation of Fujian Province[2007N0051, 2009R10037]; Program
Autor:
Zhi-Zhen Pan, Qin Wang, Yun-Ji Guo, Jing-Jing Zhou, Bo Liu, Qing-Xi Chen, Yu-Jing Zhu, Kang-Kang Song, Zhi-Cong Li
Publikováno v:
Journal of Agricultural and Food Chemistry. 57:5518-5523
Tyrosinase (EC 1.14.18.1) is a key enzyme in pigment biosynthesis of organisms. trans-Cinnamaldehyde thiosemicarbazone, a derivative of benzaldehyde thiosemicarbazone, was synthesized as an inhibitor of tyrosinase. The inhibitory effects of this comp
Autor:
Yun-Ji Guo, Xue Zhong, Qiong-Hua Chen, Qing-Xi Chen, Ling Qiu, Jiang-Xing Zhuang, Jing-Jing Zhou
Publikováno v:
Food Chemistry. 112:609-613
Natural Science Foundation of China [30570408]; Science and Technology Foundation of Fujian Province [2007N0051]
Publikováno v:
Journal of bioscience and bioengineering. 117(2)
Tyrosinase (EC 1.14.18.1) is the key enzyme of most food enzymatic oxidation. Tyrosinase inhibitors are important in food industry. In the present paper, 2-chlorcinnamic acid and 2,4-dichlorocinnamic acid were synthesized and the inhibitory kinetics
Autor:
Feng-Jiao Liu, Qing-Xi Chen, Zhi-Zhen Pan, Jiang-Hua Yan, Yong-Hua Hu, Yan Shi, Yun-Ji Guo, Chao-Qi Chen
Publikováno v:
Applied biochemistry and biotechnology. 162(6)
The effects of fatty acids, octanoic acid, (2E, 4E)-hexa-2,4-dienoic acid, hexanoic acid, (2E)-but-2-enoic acid, and butyric acid on the activities of mushroom tyrosinase have been investigated. The results showed that the fatty acids can potently in
Autor:
Yun-Ji Guo, Zhi-Zhen Pan, Chao-Qi Chen, Yong-Hua Hu, Feng-Jiao Liu, Yan Shi, Jiang-Hua Yan, Qing-Xi Chen
Publikováno v:
Applied Biochemistry & Biotechnology; Nov2010, Vol. 162 Issue 6, p1564-1573, 10p