Modification of a protein usually refers to physical, chemical, or enzymatic treatments changing its conformation and structure and consequently its physicochemical and functional properties.
蛋白质的改性指的是用物理、化学或酶法改变蛋白质的构象和结构，从而改变其理化性质。
As a functional oligosaccharide, Lactosucrose has good physicochemical properties and physiological function, which improves the structure of diet and the level of health of people.
低聚乳果糖是一种功能性低聚糖，具有优良理化性质和生理功效，开发利用低聚乳果糖对改善人们的膳食结构、提高人们的健康水平具有重要的意义。
The physicochemical properties, functional properties and the technologies of extraction of zeaxanthin, the applications, prospects of development of zeaxanthin in medicine and food were introduced.
介绍了一种天然的功能性色素—玉米黄质的理化性质、功能特性、提取方法和工艺及其在医药和食品中的应用，并对其开发前景进行了概述。
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