ArticleCurrent research in food science2026
Investigating the structural changes of myosin under high pressure processing by molecular dynamics simulations.
Article in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
High-pressure processing (HPP) exerts paradoxical effects on myosin, simultaneously promoting molecular unfolding and supramolecular aggregation, yet the underlying mechanisms remain unresolved at atomic resolution. This study employed all-atom molecular dynamics simulations at gradient pressures (0.1-450 MPa) using complementary monomer and motor domain contact models. The monomer exhibited pressure-induced disruption of intramolecular hydrogen bonds, increased per-residue flexibility (RMSF) and radius of gyration (
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