Effects of plasma-activated slightly acidic electrolyzed water on salmon myofibrillar protein: Insights from structure and molecular docking

Effects of plasma-activated slightly acidic electrolyzed water on salmon myofibrillar protein: Insights from structure and molecular docking

The present study investigated the impact of plasma-activated water (PAW), slightly acidic electrolytic water (SAEW) and plasma-activated slightly acidic electrolytic water (PASW) treatment on myofibrillar protein (MP) in salmon fillets. Additionally, the interaction mechanism between myosin and rea...

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Bibliographic Details
Main Authors: Guizhi Tan, Yue Ning, Chaonan Sun, Ying Bu, Xiaomin Zhang, Wenhui Zhu, Jianrong Li, Xuepeng Li
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Food Chemistry: X
Subjects:
Low-temperature plasma
Slightly acidic electrolytic water
Myofibrillar protein
Protein conformation
Molecular docking
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524002761

Internet

http://www.sciencedirect.com/science/article/pii/S2590157524002761

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