肌红蛋白
分子动力学
化学
机制(生物学)
绿原酸
动力学(音乐)
生物物理学
生物化学
计算化学
色谱法
生物
声学
量子力学
物理
作者
Menglin Han,Chaonan Sun,Ying Bu,Wenhui Zhu,Xuepeng Li,Yi Zhang,Jianrong Li
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-11-24
卷期号:438: 138053-138053
被引量:6
标识
DOI:10.1016/j.foodchem.2023.138053
摘要
This study focused on non-covalent complex of myoglobin-chlorogenic acid (Mb-CA) and the changes in conformation, oxidation, and microstructure induced by varying concentrations of CA (10 ∼ 40 μmol/g Mb). Employing molecular docking and dynamics simulations, further insights into the interaction between Mb and CA were obtained. The findings revealed that different CA concentrations enhanced Mb’s thermal stability, while diminishing particle size, solubility, and relative content of metmyoglobin (MetMb%). The optimal interaction occurred at 40 μmol/g Mb. Furthermore, CA exhibited static quenching of Mb, with thermodynamic analysis confirming a 1:1 complex formation. These insights deepen our understanding of interaction between Mb and CA, providing valuable clarity.
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