Trehalose and alginate oligosaccharides affect the stability of myosin in whiteleg shrimp (Litopenaeus vannamei): The water-replacement mechanism confirmed by molecular dynamic simulation

Published 2020 View Full Article

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Title
Trehalose and alginate oligosaccharides affect the stability of myosin in whiteleg shrimp (Litopenaeus vannamei): The water-replacement mechanism confirmed by molecular dynamic simulation
Authors
Keywords
Saccharides, Myosin, Interaction, Stabilization, Water-replacement
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 127, Issue -, Pages 109393
Publisher
Elsevier BV
Online
2020-04-12
DOI
10.1016/j.lwt.2020.109393

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