 Home > Food News > Food Articles > The team of Professor Dong Juan from the School of Food Science of Shihezi University published a paper in the TOP journal in the field of food science to explain the interaction mechanism between sesamol and myosin

The team of Professor Dong Juan from the School of Food Science of Shihezi University published a paper in the TOP journal in the field of food science to explain the interaction mechanism between sesamol and myosin

 Last Update: 2022-08-15
 Source: Internet
 Author: User

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Recently, Professor Dong Juan's " Animal Product Processing and Quality and Safety Control" team from the School of Food Science of Shihezi University published online the title "Molecular dynamics simulation of the interactions between sesamol and myosin" in the international top food journal "Food Hydrocolloids" (Q1, IF=14

This achievement takes the sesamol-myosin composite solution as the research object, and uses ultraviolet-visible absorption spectroscopy, Fourier transform infrared spectroscopy (FTIR), fluorescence spectroscopy and circular dichroism (CD) to analyze and study, confirming that sesam.

It is reported that in recent years, Professor Dong Juan has devoted himself to applied basic research and product development in animal product processing and quality and safety contr.

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