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Myosin head as the main off-odors binding region: Key binding residues and conformational changes in the binding

Chao Xue1, Juan You2, Shanbai Xiong2

  • 1College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4108, Australia.

Food Chemistry
|October 3, 2022
PubMed

Keywords:
Binding characteristicsHydrophobic interactionsMolecular dynamics simulationMyosinOff-odors

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