Glycosylation is an effective method of improving functional property of protein.
糖基化反应是改善蛋白质功能特性的一种有效的方法。
We can reform tissue and functional property of food by it, so protein cross-linking will have good application in food industry.
通过蛋白质交联可改变食品组织结构和功能性质，因此蛋白质交联在食品中有较广阔应用前景。
This paper studied the physical and chemical characteristic and functional property of liquid soybean protein concentrated through large series of experimental analysis.
本文通过对大豆浓缩蛋白液的系列研究试验，对大豆浓缩蛋白液的物理化学性质、功能性等进行了大量的试验分析。
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