试验采用糖基化和谷氨酰胺转氨酶对谷朊改性，使蛋白质分子带有更多的极性基团，从而使其功能性质得到改善。

To improve its functional properties gluten was modified by glycosylation followed by microbial transglutaminase (MTGase) deamidation with increasing polar groups on gluten.

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试验采用糖基化和谷氨酰胺转氨酶对谷朊改性，使蛋白质分子带有更多的极性基团，从而使其功能性质得到改善。

To improve its functional properties gluten was modified by glycosylation followed by microbial transglutaminase (MTGase) deamidation with increasing polar groups on gluten.

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