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。
Meanwhile the more exposed hydrophobic amino acid groups by heat treatment, the better foaming capacity of soy protein isolate.
在比较功能已知或未知蛋白质的结构同源性时，常常是根据氨基酸残基的疏水性或亲水性。
When the structural homology of proteins with known or unknown functions are compared, it is an usual way to base such comparisons on the hydrophobicity or hydrophilicity of the amino acid residues.
同时，抑制剂双环上的取代基团也能和活性口袋外部的部分残基形成一定的范德华和疏水相互作用。
Moreover, the substituents on the bicyclic chromophore can also produce strong van der Waals and hydrophobic interactions with the residues located at the exterior part of the binding pocket.
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