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Effects of temperature and pH on the structure of a protease from Lactobacillus brevis R4 isolated from Harbin dry sausage and molecular docking of the protease to the meat proteins

Fangda Sun, Huiping Wang, Qian Liu, Baohua Kong, Qian Chen

2021Food Bioscience68 citationsDOI

Topics & Concepts

ProteaseChemistryMyosinFood scienceFlavorLactobacillus brevisEnzymeBiochemistryBacteriaBiologyLactic acidLactobacillus plantarumGeneticsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesSilk-based biomaterials and applications
Effects of temperature and pH on the structure of a protease from Lactobacillus brevis R4 isolated from Harbin dry sausage and molecular docking of the protease to the meat proteins | Litcius