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。

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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。

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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；

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