The interaction between different conjugated allicin with poly cysteine by molecular dynamics simulation to use in food industry
سال انتشار: 1398
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 330
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شناسه ملی سند علمی:
NCFOODI26_578
تاریخ نمایه سازی: 20 آبان 1398
چکیده مقاله:
The aim of this study was to evaluate different conjugated allicin when exposed to poly cysteine by molecular dynamics simulation. Here, allicin, allicin conjugated with starch, allicin conjugated with cellulose, allicin conjugated with gelatin, and poly Cysteine were separately built by Hyperchem software. After minimization of system energy, MD simulation was separately carried out for 50000 picoseconds (ps) in NVT ensemble at 310 Kelvin. The temperature was regulated using a Langevin thermostat and the pressure was kept at 1.0 atm using isotropic positional scaling. At end of simulation, EKIN, and EPOT interamolecular energy was calculated for each structure. This study showed that allicin conjugated with starch had the highest interamolecular energy, and is more suitable to use in food. Authors indicate that allicin conjugated with starch must be used together with different foods, such as sausage, to validate this finding.
کلیدواژه ها:
نویسندگان
Leila Dehdari
Ph.D student of Food Hygiene, Department of Food Hygiene, Veterinary Faculty, Kazerun Branch, Islamic Azad University, Kazerun, Iran
Mohammad Hossein Marhamatizadeh
Department of Food Hygiene, Veterinary Faculty, Kazerun Branch, Islamic Azad University, Kazerun, Iran
Ali Jebali
Department of Laboratory Sciences, School of Paramedicine, Shahid Sadoughi University of Medical Sciences, Yazd, Iran