Effects of temperature and pH on the structure of a protease from Lactobacillus brevis R4 isolated from Harbin dry sausage and molecular docking of the protease to the meat proteins
Sign Up to like & getrecommendations! Published in 2021 at "Food bioscience"
DOI: 10.1016/j.fbio.2021.101099
Abstract: Abstract Spectroscopy and molecular dynamics were utilized to evaluate the influence of pH and temperature on the structural characteristics of Lacobacillus brevis R4 protease isolated from Harbin dry sausage. The protease has a stable spatial… read more here.
Keywords: harbin dry; isolated harbin; structure; structure protease ... See more keywords