The result showed that optimal parameters achieving the desirable binding property of the minced mutton were isolated soy protein(0.8%), modified casein(0.2%).
结果表明：大豆分离蛋白（0.8%）和酪蛋白（0.2%）都可以提高原料肉的保形性。
Furthermore, infrared spectrophotometer was used to make infrared absorption spectroscopy for unmodified and modified casein, through comparison we found that phosphorylation brings s.
做出了红外吸收图谱，通过两图对比可以看出磷酸化给酪蛋白的结构带来的变化。
应用推荐