为侧链具有高疏水性的氨基酸之总称。某溶质的疏水性（Hydrophobicity），是以其从水移于有机溶剂时的自由能的变化量来测定的，可通过在水和有机溶剂中的溶解度而测出。
谷朊富含谷氨酰胺和较多的疏水性氨基酸，具有不溶于水等独特性质。
Wheat gluten is rich with glutamine and hydrophobic amino acids, and has some unique properties such as poor water-solubility, etc.
量化蛋白质结构的参比疏水性：一般认为，疏水性氨基酸在蛋白质的核中，而极性氨基酸在表面。
Quantify the Relevance Hydrophobicity in protein Structure: the general expectation is that hydrophobic aminoacids are in the core of proteins, while polar aminoacids are on the surface.
而由于热处理能够使蛋白质分子表面暴露的疏水性氨基酸残基增加，从而提高大豆分离蛋白的起泡能力。
Meanwhile the more exposed hydrophobic amino acid groups by heat treatment, the better foaming capacity of soy protein isolate.
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