Identification Novel Salty-Enhancing Peptides from Sea Cucumber Collagen: AlphaFold2 Modeling and Molecular Simulation
Author:
Funder
Liaoning Marine Economic Development Project
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11947-023-03278-9.pdf
Reference52 articles.
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2. Abdo, A., Al-Dalali, S., Hou, Y., Aleryani, H., Shehzad, Q., Asawmahi, O., Al-farga, A., Ohammed, B., Liu, X., & Sang, Y. (2023). Modification of marine bioactive peptides: Strategy to improve the biological activity, stability, and taste properties. Food and Bioprocess Technology. https://doi.org/10.1007/s11947-023-03142-w.
3. Adler-nissen, J., & Olsen, H. S. (1979). The influence of peptide chain length on taste and functional properties of enzymatically modified soy protein. Abstracts of Papers of the American Chemical Society, 92(92), 125–146. https://doi.org/10.1021/bk-1979-0092.ch007.
4. Bhardwaj, P., Biswas, G. P., & Bhunia, B. (2019). Docking-based inverse virtual screening strategy for identification of novel protein targets for triclosan. Chemosphere, 235(11), 976–984. https://doi.org/10.1016/j.chemosphere.2019.07.027.
5. Bordbar, S., Anwar, F., & Saari, N. (2011). High-value components and bioactives from sea cucumbers for functional foods-a review. Marine Drugs, 9(10), 1761–1805. https://doi.org/10.3390/md9101761.
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