Changes of shrimp myofibrillar proteins hydrolyzed by Virgibacillus proteases: Structural characterization, mechanism visualization, and flavor compound formation.

Fuente: PubMed

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Bibliographic Details
Main Authors:	Yao, Hongli, Liu, Shuangping, Chang, Rui, Liu, Tiantian, Zhou, Zhilei, Mao, Jian
Format:	Artículo científico
Language:	en
Published:	Food research international (Ottawa, Ont.) 2025
Subjects:	Animals Hydrolysis Volatile Organic Compounds Virgibacillus Peptide Hydrolases Molecular Docking Simulation Muscle Proteins Penaeidae Hydrogen-Ion Concentration Myofibrils Hydrophobic and Hydrophilic Interactions Bacillus subtilis Flavoring Agents Bacterial Proteins Taste
Online Access:	Acceder al recurso
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