Structural Transitions of Alpha-Amylase Treated with Pulsed Electric Fields: Effect of Coexisting Carrageenan

Pulsed electric field (PEF) is an effective way to modulate the structure and activity of enzymes; however, the dynamic changes in enzyme structure during this process, especially the intermediate state, remain unclear. In this study, the molten globule (MG) state of α-amylase under PEF processing w...

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Bibliographic Details

Published in:	Foods
Main Authors:	Junzhu Li, Jiayu Zhang, Chen Li, Wenjing Huang, Cheng Guo, Weiping Jin, Wangyang Shen
Format:	Article
Language:	English
Published:	MDPI AG 2022-12-01
Subjects:	molten globule protein pulsed electric field λ-carrageenan assembly behavior
Online Access:	https://www.mdpi.com/2304-8158/11/24/4112