This paper introduced the classification and characteristics of soybean protein, and the application situation, functional properties, nutrition and health function in baking food.
介绍了大豆蛋白的分类和特点，以及在焙烤食品中的应用状况、功能特性和营养保健功能。
The basic elements of Duck Plague Virus TK gene and physicochemical properties, structure, function of TK protein were analyzed by using bioinformatics method.
运用生物信息学方法，对鸭瘟病毒TK基因的基本元件和TK蛋白的理化性质、结构、功能进行分析。
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.
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。
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