The result showed that optimal parameters achieving the desirable binding property of the minced mutton were isolated soy protein(0.8%), modified casein(0.2%).
结果表明：大豆分离蛋白（0.8%）和酪蛋白（0.2%）都可以提高原料肉的保形性。
Furthermore, infrared spectrophotometer was used to make infrared absorption spectroscopy for unmodified and modified casein, through comparison we found that phosphorylation brings s.
做出了红外吸收图谱，通过两图对比可以看出磷酸化给酪蛋白的结构带来的变化。
Furthermore, infrared spectrophotometer was used to make infrared absorption spectroscopy for unmodified and modified casein, through comparison we found that phosphorylation brings s.
做出了红外吸收图谱，通过两图对比可以看出磷酸化给酪蛋白的结构带来的变化。
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