Meanwhile the more exposed hydrophobic amino acid groups by heat treatment, the better foaming capacity of soy protein isolate.
而由于热处理能够使蛋白质分子表面暴露的疏水性氨基酸残基增加，从而提高大豆分离蛋白的起泡能力。
The bitterness could be removed by the addition of aminopeptidase. The amount of free amino acids was increased by 28.8 % and the amount of hydrophobic amino acid was also in-creased obviously.
结果1%的大豆蛋白质溶液经胰蛋白酶水解，水解液呈苦味，添加氨肽酶可较好地脱苦，水解液中游离氨基酸的总量增加了28.8%，疏水氨基酸的量也明显增加。
These self-complementary peptides contain 50% charged amino acid residues, and are characterized by periodical repeats of alternating ionic hydrophilic and uncharged hydrophobic residuals.
这类自我互补的两亲寡肽含50%的带电残基，并且以交替的离子亲水性和不带电的氨基酸残基周期性重复为特征；
Amino acid sequence analysis shows that in the sequence there exist an obvious transmembrane and a hydrophobic region.
氨基酸序列分析表明，该序列存在明显的跨膜结构和疏水区。
Amino acid sequence analysis shows that in the sequence there exist an obvious transmembrane and a hydrophobic region.
氨基酸序列分析表明，该序列存在明显的跨膜结构和疏水区。
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