随着盐浓度进一步增加，聚合物-离子相互作用增强，体系中硬段结构出现新的聚集形态。
With further increase of salt concentration, interaction between polymer and ion enhanced, which brought about the formation of new hard - segment aggregates.
麦谷蛋白是一种非均质的大分子聚合体，能形成分子内和分子间的二硫键，容易发生聚集作用，能形成大分子面筋网络。
Glutenins exist as nonhomogeneous macropolymers formed by intra- or inter- disulfide-bonded linkage and aggregate to form the gluten network.
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