Impact of pH and NaCl on the molecular conformation of myosin and myosin microgel and underlying mechanism: A comprehensive study using spectroscopy and molecular dynamics simulation-Reference-Cited by-同舟云学术

Impact of pH and NaCl on the molecular conformation of myosin and myosin microgel and underlying mechanism: A comprehensive study using spectroscopy and molecular dynamics simulation

Published:2023-11 Issue: Volume:189 Page:115517
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Lu Shanshan,Wang Huibo,Kang Rui,Feng Zilan,Liu Dongyin,Pei Zhisheng,Liu Jianhua,Xue Changfeng,Shen Xuanri,Cao Jun,Li Chuan

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

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4. Functionality of myofibrillar proteins as affected by pH, ionic strength and heat treatment – a low-field NMR study;Bertram;Meat Science,2004

5. The dynamics of thermal denaturation of fish myosins;Chan;Food Research International,1992

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