...蛋白质的功能性质 蛋白质的功能性质(functional properties of protein) 蛋白质的功能性质是指食品体系在加工、贮藏、制备和消费过程中蛋白质对 食品产生需要特征的那些物理、化学性质。.
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经过适当水解能提高蛋白质的功能性质。
The functional properties of RBP were improved by hydrolysis under suitable conditions.
蛋白质的功能性质是指食品体系在加工、贮藏、制备和消费期间影响蛋白质在食品体系中性能的那些物理和化学性质。
Functionality of food protein refers to that food protein is affected by physical and chemical properties during the processing, storage, preparation and consumption.
蛋白- 多糖共价复合是一种有效改善蛋白质功能性质的方法，近十年来，研究人员对此进行了一系列研究。
Protein-polysaccharide conjugating is one of the most effective methods to improve the function properties of protein. Researchers have investigated it for more than ten years.
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