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关于 (-) -epigallocatechin-3-gallate和肌球蛋白之间的相互作用机制的研究:多光谱和分子模拟

Ying Bu1, Maomei Fan2, Chaonan Sun2

  • 1College of Food Science, Fujian Agriculture and Forestry University, Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, China; College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China.

Food chemistry
|April 12, 2024
PubMed
概括

(-) - 乙甲基-3-酸盐 (EGCG) 通过与肌球蛋白形成稳定的复合物,防止红肉变棕. 这种相互作用稳定了肌球蛋白的结构,增强了其溶解性和热稳定性.

关键词:
颜色的稳定性 颜色的稳定性相互作用机制 相互作用机制肌球蛋白EGCG复合体非共价相互作用 非共价相互作用结构 结构 是一个结构.

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