The changes of intermolecular forces and secondary structure of the rice protein modified by deamidation with acid were studied.
大米蛋白经法酰改性引起分子间作用力和二级结构发生变化。
The changes of intermolecular forces and secondary structure of the rice protein modified by deamidation with acid were studied.
大米蛋白经法酰改性引起分子间作用力和二级结构发生变化。
The chemical modification methods of food proteins are summarized,including acylation,deamidation,phosphorylation,glycosylation,covalent cross-linking effect etc.
综述了酰化作用、去酰作用、磷化作用、糖基化作用、共价交联作用等食品蛋白质的化学改性技法。
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