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

Abstract
Myosin in shrimp (Litopenaeus vannamei) is prone to denaturation and is affected by freezing and frozen storage. Previous studies indicated that cryoprotective trehalose (TR) and alginate oligosaccharides (AO) greatly slowed the degradation of myofibrillar proteins and reduced mechanical damage on shrimp muscle tissues. In this study, homology modeling and 60 ns of molecular dynamic (MD) simulations were conducted in order to investigate the...
Paper Details
Title
Trehalose and alginate oligosaccharides affect the stability of myosin in whiteleg shrimp (Litopenaeus vannamei): The water-replacement mechanism confirmed by molecular dynamic simulation
Published Date
Jun 1, 2020
Citation AnalysisPro
  • Scinapse’s Top 10 Citation Journals & Affiliations graph reveals the quality and authenticity of citations received by a paper.
  • Discover whether citations have been inflated due to self-citations, or if citations include institutional bias.