The changes of intermolecular forces and secondary structure of the rice protein modified by deamidation with acid were studied.
大米蛋白经法脱改性引起分子间用力和二级结构发生变。
The changes of intermolecular forces and secondary structure of the rice protein modified by deamidation with acid were studied.
大米蛋白经法脱改性引起分子间用力和二级结构发生变。
The chemical modification methods of food proteins are summarized,including acylation,deamidation,phosphorylation,glycosylation,covalent cross-linking effect etc.
综述了用、去用、磷用、糖基用、共价交联用等食品蛋白质的学改性技术及方法。
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