Wang Yan, Liu Tianjiao, Xie Jinhui, Cheng Meijia, Sun Lirui, Zhang Shuai, Xin Jiaying, Zhang Na
Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin, 150076, PR China.
State Key Laboratory for Oxo Synthesis & Selective Oxidation, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, 730000, PR China.
Curr Res Food Sci. 2022 Oct 11;5:1873-1881. doi: 10.1016/j.crfs.2022.10.012. eCollection 2022.
Molecular simulation is a new technology to analyze the interaction between molecules. This review mainly summarizes the application of molecular simulation technology in the food industry. This technology has been employed to assess structural changes of biomolecules, the interaction between components, and the mechanism of physical and chemical property alterations. These conclusions provide a deeper understanding of the molecular interaction mechanism in foods, break through the limitations of scientific experiments and avoid blind and time-consuming scientific research. In this paper, the advantages and development trends of molecular simulation technology in the food research field are described. This methodology can be used to contribute to further studies of the mechanism of molecular interactions in food, confirm experimental results and provide new ideas for research in the field of food sciences.
分子模拟是一种分析分子间相互作用的新技术。本综述主要总结了分子模拟技术在食品工业中的应用。该技术已被用于评估生物分子的结构变化、成分之间的相互作用以及物理和化学性质改变的机制。这些结论有助于更深入地理解食品中的分子相互作用机制，突破科学实验的局限性，避免盲目且耗时的科研工作。本文阐述了分子模拟技术在食品研究领域的优势和发展趋势。该方法可用于推动食品中分子相互作用机制的进一步研究，证实实验结果，并为食品科学领域的研究提供新思路。
