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Updated: Jul 4, 2025

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使用多光谱学和分子动力学模拟方法阐明大米谷蛋白和大豆11S环球蛋白的相互作用机制

Peng-Yu Zhu1, Chun-Min Ma2, Yang Yang2

  • 1College of Food Engineering, Harbin University of Commerce, Harbin 150076, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.

Food chemistry
|February 3, 2024
PubMed
概括

研究人员探索了米质和大豆11S环球蛋白如何相互作用. 结合这些蛋白质可以改善大米质.

关键词:
相互作用机制 相互作用机制分子动力学分子动力学多种光谱学多种光谱学蛋白质与蛋白质的相互作用谷蛋白是指的蛋白质,它可以在子中形成.大豆11S环球蛋白是什么

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