The chemical modification methods of food proteins are summarized, including acylation, deamidation, phosphorylation, glycosylation, covalent cross-linking effect etc.
综述了酰化作用、去酰胺作用、磷酸化作用、糖基化作用、共价交联作用等食品蛋白质的化学改性技术及方法。
To improve its functional properties gluten was modified by glycosylation followed by microbial transglutaminase (MTGase) deamidation with increasing polar groups on gluten.
试验采用糖基化和谷氨酰胺转氨酶对谷朊改性，使蛋白质分子带有更多的极性基团，从而使其功能性质得到改善。
To improve its functional properties gluten was modified by glycosylation followed by microbial transglutaminase (MTGase) deamidation with increasing polar groups on gluten.
试验采用糖基化和谷氨酰胺转氨酶对谷朊改性，使蛋白质分子带有更多的极性基团，从而使其功能性质得到改善。
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