戴维山小中乌玛米的时间演变和分子机制:通过体学,分子对接和分子动力学模拟的协同分析

Shuangmin Liang1, Min Yang1, Xuehai Ge2

  • 1Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China; College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.

Food chemistry
|February 9, 2026
PubMed
概括

这项研究揭示了乌玛米如何在屠宰后在达威山小 (DMC) 中形成并与乌玛米受体结合. 像GAEAVVAELH这样的关键体显示稳定的结合,为肉风味的发展提供了洞察力.