The chemical modification methods of food proteins are summarized,including acylation,deamidation,phosphorylation,glycosylation,covalent cross-linking effect etc.

综述了酰用、去酰胺用、磷酸用、糖用、共价交用等食质的学改性技术及方法。

The changes of intermolecular forces and secondary structure of the rice protein modified by deamidation with acid were studied.

大米经酸法脱酰胺改性引起分子间用力和二级结构发生变。