经过适当水解能提高蛋白质的功能性质。
The functional properties of RBP were improved by hydrolysis under suitable conditions.
蛋白质的功能性质是指食品体系在加工、贮藏、制备和消费期间影响蛋白质在食品体系中性能的那些物理和化学性质。
Functionality of food protein refers to that food protein is affected by physical and chemical properties during the processing, storage, preparation and consumption.
蛋白- 多糖共价复合是一种有效改善蛋白质功能性质的方法，近十年来，研究人员对此进行了一系列研究。
Protein-polysaccharide conjugating is one of the most effective methods to improve the function properties of protein. Researchers have investigated it for more than ten years.
试验采用糖基化和谷氨酰胺转氨酶对谷朊改性，使蛋白质分子带有更多的极性基团，从而使其功能性质得到改善。
To improve its functional properties gluten was modified by glycosylation followed by microbial transglutaminase (MTGase) deamidation with increasing polar groups on gluten.
蛋白质水解物的功能性质与水解物的分子量相关可通过控制水解程度来得到理想性质的蛋白水解物。
The properties of hydrolysates are related to their molecular weight (MW). The hydrolysates with desired properties can be made by controlling deg ree of hydrolysis (DH).
蛋白质水解物的功能性质与水解物的分子量相关可通过控制水解程度来得到理想性质的蛋白水解物。
The properties of hydrolysates are related to their molecular weight (MW). The hydrolysates with desired properties can be made by controlling deg ree of hydrolysis (DH).
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