This title appears in the Scientific Report :
2020
Please use the identifier:
http://dx.doi.org/10.1146/annurev-food-032519-051640 in citations.
Understanding and Controlling Food Protein Structure and Function in Foods: Perspectives from Experiments and Computer Simulations
Understanding and Controlling Food Protein Structure and Function in Foods: Perspectives from Experiments and Computer Simulations
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,...
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Personal Name(s): | Barroso da Silva, Fernando Luís (Corresponding author) |
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Carloni, Paolo / Cheung, David / Cottone, Grazia / Donnini, Serena / Foegeding, E. Allen / Gulzar, Muhammad / Jacquier, Jean Christophe / Lobaskin, Vladimir / MacKernan, Donal / Mohammad Hosseini Naveh, Zeynab / Radhakrishnan, Ravi / Santiso, Erik E. | |
Contributing Institute: |
Computational Biomedicine; INM-9 Computational Biomedicine; IAS-5 |
Published in: | Annual Review of Food Science and Technology Annual review of food science and technology, 11 11 (2020 2020) 1 1, S. 365-387 365-387 |
Imprint: |
Palo Alto, Calif.
Annual Reviews64535
2020
|
DOI: |
10.1146/annurev-food-032519-051640 |
PubMed ID: |
31951485 |
Document Type: |
Journal Article |
Research Program: |
Addenda |
Publikationsportal JuSER |
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. |