The effects of the ratio of solvents, the quantity of emulsifying agents and stable agent, the amount of modification monomer and functional monomers and initiator on the properties were studied.
研究了溶剂比、乳化剂与稳定剂用量、改性单体及功能单体的用量、引发剂及交联剂用量等因素对粘接性能的影响。
After modification, the functional properties, such as solubility, emulsifying activity and foaming capability were improved, which would broaden the application of wheat gluten.
经化学改性后，小麦面筋蛋白的溶解性、乳化性和起泡性等功能特性得到改善，从而拓宽了面筋蛋白的应用范围和领域。
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