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The effect of structural changes on the activity of peroxidase with different initial state under high-pressure

Zhanhong Liang1, Yuanshan Yu2, Bo Zou2

  • 1Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng street, Dongguanzhuang road, Tianhe District, Guangzhou 510610, China; School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528400, China.

Food Chemistry
|July 18, 2024
PubMed

Keywords:
ActivityHigh-pressure freezingMolecular dockingPeroxidasePhysical stateStructure

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