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Updated: Feb 14, 2026

Author Spotlight: In Silico Creation and Impact of Carbonylated Amino Acids on Protein Structure and Function
05:57

Author Spotlight: In Silico Creation and Impact of Carbonylated Amino Acids on Protein Structure and Function

Published on: April 26, 2024

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土豆蛋白-酸结合物的结构转化和功能改善:多光谱学和分子动力学模拟

Zhenjing Huang1, Jiahao Luo1, Xiaoyun Fei1

  • 1State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.

Foods (Basel, Switzerland)
|February 13, 2026
PubMed
概括

将马蛋白分离物 (PPI) 与酸 (GA) 结合,改善了其结构和功能. 这种蛋白质修饰增强了食品应用中的稳定性,乳化,抗氧化活性和耐热性.

关键词:
共价相互作用的共价相互作用.功能特征 功能特征酸是一种酸.分子动力学模拟模拟马蛋白是一种马蛋白.

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