Effects of thermal and electric fields on soybean trypsin inhibitor protein: A molecular modelling study

Innovative Food Science and Emerging Technologies

Volumn 35, Issue , 2016, Pages 9-20

  Harish Vagadia, Brinda ^a   Vanga, Sai Kranthi ^a   Singh, Ashutosh ^b   Raghavan, Vijaya ^a  

^a MCGILL UNIVERSITY   (Canada)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

GROMACS; Molecular dynamics; Ramachandran plot; Solvent accessible area; Soybean trypsin inhibitor

Indexed keywords

ELECTRIC FIELDS; FOOD PROCESSING; FOOD PRODUCTS; MOLECULAR DYNAMICS; PHASE EQUILIBRIA; PROCESSING; PRODUCT DESIGN;

ACCESSIBLE AREAS; GROMACS; MOLECULAR DYNAMICS SIMULATIONS; OPTIMIZATION OF PROCESS PARAMETERS; RAMACHANDRAN PLOT; ROOT MEAN SQUARE DEVIATIONS; SOLVENT ACCESSIBLE SURFACE AREAS; SOYBEAN TRYPSIN INHIBITOR;

PROTEINS;

EID: 84964055153     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2016.03.004     Document Type: Article

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