14. Salicylhydroxamic Acid and its Derivatives

2015 ◽  
pp. 119-122
Author(s):  
T. Urbanski
Keyword(s):  
Salicylhydroxamic Acid

Inhibition of Viral Growth by Salicylhydroxamic Acid

1968 ◽  
Vol 128 (3) ◽  
pp. 902-904
Author(s):  
C. M. Scheele ◽  
E. R. Pfefferkorn
Keyword(s):  
Viral Growth ◽  
Salicylhydroxamic Acid

Phenylboronic Acid−Salicylhydroxamic Acid Bioconjugates. 2. Polyvalent Immobilization of Protein Ligands for Affinity Chromatography

2001 ◽  
Vol 12 (2) ◽  
pp. 240-250 ◽  
Author(s):  
Jean P. Wiley ◽  
Karin A. Hughes ◽  
Robert J. Kaiser ◽  
Edward A. Kesicki ◽  
Kevin P. Lund ◽  
...  
Keyword(s):  
Affinity Chromatography ◽  
Phenylboronic Acid ◽  
Salicylhydroxamic Acid ◽  
Protein Ligands

On the use of n-octyl gallate and salicylhydroxamic acid to study the alternative oxidase role

2020 ◽  
Vol 694 ◽  
pp. 108603
Author(s):  
Lucero Romero-Aguilar ◽  
Christian Cárdenas-Monroy ◽  
Verónica Garrido-Bazán ◽  
Jesus Aguirre ◽  
Guadalupe Guerra-Sánchez ◽  
...  
Keyword(s):  
Alternative Oxidase ◽  
Salicylhydroxamic Acid

Flotation and Surface Behavior of Cassiterite with Salicylhydroxamic Acid

2011 ◽  
Vol 50 (18) ◽  
pp. 10778-10783 ◽  
Author(s):  
Wenqing Qin ◽  
Yangbao Xu ◽  
Hui Liu ◽  
Liuyi Ren ◽  
Congren Yang
Keyword(s):  
Salicylhydroxamic Acid ◽  
Surface Behavior

Polyphenol Oxidase Enzymes in the Sap and Skin of Mango Fruit

1993 ◽  
Vol 20 (1) ◽  
pp. 99 ◽  
Author(s):  
SP Robinson ◽  
BR Loveys ◽  
EK Chacko
Keyword(s):  
Heat Treatment ◽  
Polyphenol Oxidase ◽  
Catechol Oxidase ◽  
Hexadecyltrimethylammonium Bromide ◽  
Temperature Optimum ◽  
Mango Fruit ◽  
Salicylhydroxamic Acid

Severe sapburn occurs in mango fruit of the cultivar Kensington when sap contacts the fruit, resulting in browning and then blackening of the skin. Both the sap and skin of mango fruit contained considerable polyphenol oxidase (PPO) activity. The sap enzyme was not activated by SDS, was inhibited by hexadecyltrimethylammonium bromide, and was active with both para- and ortho-diphenol substrates. The skin enzyme was activated by SDS, was inhibited by salicylhydroxamic acid and polyvinylpyrrolidone, and was active only with ortho-diphenol substrates. These properties suggest that the sap PPO is a laccase-type enzyme (EC 1.10.3.2) whereas the skin contains the more common catechol oxidase-type PPO (EC 1.10.3.1). The skin enzyme had a temperature optimum at 30�C but the sap enzyme had maximum PPO activity at 75�C. Both enzymes were relatively thermostable, requiring more than 15 min at 80�C for 50% loss of activity. It is concluded that browning of mango skin induced by the sap is predominantly catalysed by PPO in the skin and that this is unlikely to be prevented by heat treatment of the fruit.

Sign in / Sign up

Export Citation Format

Share Document