用途： 在食品工业中作水产调味的组织改进剂、金属螯合剂、脂肪乳化剂、保湿剂、水的软化剂、蛋白质沉淀剂。

Uses : Used as a fatter emulsifier, enhance water holding capacity, water soften agent, chelating agent and texture modifier mainly used in seafood flavors.

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对于蛋白质的结晶，沉淀剂主要在溶剂上产生作用。

For protein crystallization, the main impact of precipitant is on the solvent.

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建立了用蛋白沉淀剂沉淀蛋白质后比色法快速测定奶粉和含乳饮料中游离l -羟脯氨酸的方法。

A method for rapid determination of free L-hydroxyproline (L-HYP) in milk powder and its milk drink by colorimetry method after protein precipitation was developed in this study.

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