从总体上看，鲢肉蛋白质在冰藏条件下较为稳定，保持较强的凝胶化能力。
However, muscle protein of iced silver carp exhibited rather stable and showed high in gel forming ability.
鱼糜微结构表明，不同温度冻藏条件下，鱼肉蛋白质中冰结晶大小有很大差异，冰晶的影响是导致蛋白质变性的主要原因。
Microstructural study revealed that the shape of ice crystal was different at different frozen temperature, which was the major reason for protein denaturation.
冻藏温度对玉米醇溶蛋白膜特性有一定影响。
The properties of zein films were effected by freezing storage temperature.
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