当你知道了蛋白质的活化机理，你就可以依据你的意愿去增强或抑制他们的相互作用。
"If you know the mechanism of activating the protein, you could mutate it to enhance the interaction or inhibit it - depending on what you want to accomplish," she said.
综述了酰化作用、去酰胺作用、磷酸化作用、糖基化作用、共价交联作用等食品蛋白质的化学改性技术及方法。
The chemical modification methods of food proteins are summarized, including acylation, deamidation, phosphorylation, glycosylation, covalent cross-linking effect etc.
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