文献类型： 外文期刊
作者： Feng, Tao 1 ; Li, Mingming 1 ; Zhou, Jingjie 1 ; Zhuang, Haining 3 ; Chen, Feng 5 ; Ye, Ran 6 ; Campanella, Osvaldo 2 ; F 1 ;
作者机构： 1.Shanghai Inst Technol, Sch Perfume & Aroma Technol, Shanghai 201418, Peoples R China
2.Purdue Univ, Dept Food Sci, Whistler Ctr Carbohydrate Res, W Lafayette, IN 47906 USA
3.Shanghai Acad Agr Sci, Inst Edible Fungi, Key Lab Edible Fungi Resources & Utilizat South, Minist Agr, Shanghai, Peoples R China
4.Natl Engn Res Ctr Edible Fungi, Shanghai 201403, Peoples R China
5.Rosen Ctr Adv Comp Informat Technol Purdue ITaP, W Lafayette, IN 47907 USA
6.Univ Tennessee, Dept Biosyst Engn & Soil Sci, Knoxville, TN 37996 USA
7.Curtin Univ, Sch Publ Hlth, Fac Hlth Sci, Bentley, WA 6102, Australia
关键词： Molecular dynamics simulation;Food carbohydrate;Solvation;Interaction;Complexation
期刊名称：INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES （ 影响因子：5.916； 五年影响因子：6.159 ）
ISSN：
年卷期：
页码：
收录情况： SCI
摘要： Molecular dynamics (MD) simulation is an emerging technique in studying the interactions between macromolecules with small ligands in different media. In this review, the application of MD simulation in food carbohydrate research, including carbohydrate hydration, carbohydrate interaction with other components and carbohydrate inclusion complexation, will be discussed. The advantages and disadvantages of MD simulation in food carbohydrate research and trends will be proposed. The frequently used software to run the MD simulation and a standard protocol for MD simulation procedures have been discussed. This review offers a general idea about how to use MD simulation in food carbohydrate research, and what could be expected from such research. Industrial relevance: This review offers a general idea about how to use MD simulation in food carbohydrate research, and what could be expected from such research. This review might be useful for the flavor and nutraceuticals encapsulation, dietary carbohydrate and modified starch industries. (C) 2015 Elsevier Ltd. All rights reserved.
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