There are many differences in structures and properties among collagen, gelatin and collagen hydrolysate because of different preparation processes.
由于胶原、明胶和水解胶原蛋白制备工艺的差异，造成它们在结构和性能上存在较大的差别。
The paper introduces functional properties of protein, protein hydrolysate application in food flavors and health foods. The prospect of application was also predicted.
本文介绍了蛋白质的功能特性、蛋白水解物的研究应用现状，展望蛋白质改性的应用前景。
Functional properties of collagen hydrolysate prepared by enzymes were studied in this paper.
本文研究了胶原蛋白经酶水解后所得胶原水解物的功能特性。
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