Please group amino acids according to the nature of their side chains: hydrophobic, hydrophilic, polar and nonpolar.
请依据氨基酸支链的性质来分类：疏水性、亲水性、极性与非极性。
Being hydrophilic in nature, hydrolysed starch products have little affinity for hydrophobic flavour oils.
由于水解淀粉产品具有亲水性，因此对于疏水香脂没有亲和力。
Being hydrophilic in nature, hydrolysed starch products have little affinity for hydrophobic flavour oils.
由于水解淀粉产品具有亲水性，因此对于疏水香脂没有亲和力。
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