Journal of the science of food and agricultureAnimalsPenaeidaeFreezingMolecular Docking SimulationAmino Acids
Effects of four amino acids (Arg, Gly, Lys, and Pro) on the structural integrity and emulsification properties in myofibrillar protein of Litopenaeus vannamei during freeze-thaw cycles.
Sili Xiao, XinYi Meng, LeYao Cai, Qiaoyu Liu, Xianlin Wei, Xiaofang Zeng, Weidong Bai, Hao Dong
Published: 202610.1002/jsfa.70278
Abstract
BACKGROUND: Dynamic temperature fluctuations exert a critical regulatory effect on the structural properties of shrimp myofibrillar protein (MP) and emulsion stability, while the potential of amino acids as natural cryoprotectants and the intricate m…
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