Application of molecular dynamic simulation to study food proteins: A review

• Published in: Critical reviews in food science and nutrition Vol. 58; no. 16; pp. 2779 - 2789
• Main Authors: Singh, Ashutosh, Vanga, Sai Kranthi, Orsat, Valerie, Raghavan, Vijaya
• Format: Journal Article
• Language: English
• Published: United States Taylor & Francis 02.11.2018; Taylor & Francis Ltd
• Subjects: Carbohydrates; Circular dichroism; circular dichroism spectroscopy; deformation; Deformation mechanisms; Dichroism; dietary protein; Dough; electric field; Electric fields; Electromagnetic radiation; Emulsification; emulsifying; Extreme heat; Food; Food processing; Food quality; functional properties; Gelation; heat; high electric field; hydration; Ionic strength; Macromolecules; Mechanical properties; Molecular dynamics; molecular simulations; NMR; Nuclear magnetic resonance; nuclear magnetic resonance spectroscopy; Organic chemistry; Processed foods; protein dynamics; Protein structure; Proteins; sensory properties; Simulation; Stresses; temperature; thermal processing; X-ray diffraction; Molecular dynamics; thermal processing; hydration; molecular simulations; high electric field; protein dynamics
• ISSN: 1040-8398; 1549-7852; 1549-7852
• DOI: 10.1080/10408398.2017.1341864

This review presents an overview of the application of molecular dynamic simulation to study food proteins. Processing of food using thermal, chemical, radiation, electromagnetic, and mechanical techniques is subject to its macromolecular bio-components such as carbohydrates and proteins to extreme...