棕榈酸结合蛋白(palmitoylated proteins) 蛋白通过Cys的-SH与棕榈酸(16:0)形成thiolester.
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Visible improvement of emulsifying properties was observed at 30.21% palmitoylated proteins, and high surface hydrophobicity was measured without obvious loss of solubility.
改性程度达30.21%的棕榈酰化蛋白具有较原料蛋白明显改善的乳化性能，其表面疏水性较高，而溶解性又没有明显降低。
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