期刊
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 11
卷 11, 期 -, 页码 365-387出版社
ANNUAL REVIEWS
DOI: 10.1146/annurev-food-032519-051640
关键词
molecular dynamics; coarse graining; rare-event methods; constant-pH simulation; QSAR; GPCR; molecular interactions
资金
- European Union through the E-CAM Centre of Excellence grant [676531]
- FAPESP [2015/16116-3, 2019/06139-7]
- CNPq [310791/2017-0]
- Ernesto Illy Foundation
- RTG MultiSense-MultiScales from the German National Science Foundation
- European Union [686098, 814572]
- Science Foundation Ireland through the Bio-Interface project [16/IA/4506]
- Science Foundation Ireland (SFI) [16/IA/4506] Funding Source: Science Foundation Ireland (SFI)
The structure and interactions of proteins play a critical role in determining the quality attributes of many foods, beverages, and pharmaceutical products. Incorporating a multiscale understanding of the structure-function relationships of proteins can provide greater insight into, and control of, the relevant processes at play. Combining data from experimental measurements, human sensory panels, and computer simulations through machine learning allows the construction of statistical models relating nanoscale properties of proteins to the physicochemical properties, physiological outcomes, and tastes of foods. This review highlights several examples of advanced computer simulations at molecular, mesoscale, and multiscale levels that shed light on the mechanisms at play in foods, thereby facilitating their control. It includes a practical simulation toolbox for those new to in silico modeling.
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