A review on application of molecular simulation technology in food molecules interaction

Yan Wang; Tianjiao Liu; Jinhui Xie; Meijia Cheng; Lirui Sun; Shuai Zhang; Jiaying Xin; Na Zhang

doi:10.1016/j.crfs.2022.10.012

A review on application of molecular simulation technology in food molecules interaction

Curr Res Food Sci. 2022 Oct 11:5:1873-1881. doi: 10.1016/j.crfs.2022.10.012. eCollection 2022.

Authors

Yan Wang¹, Tianjiao Liu¹, Jinhui Xie¹, Meijia Cheng¹, Lirui Sun¹, Shuai Zhang¹, Jiaying Xin^{1

2}, Na Zhang¹

Affiliations

¹ Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin, 150076, PR China.
² State Key Laboratory for Oxo Synthesis & Selective Oxidation, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, 730000, PR China.

Abstract

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.

Keywords: Advantages; Application in foods; Development trend; Molecular simulation.

Publication types

Review