deamidation

1.The changes of intermolecular forces and secondary structure of the rice protein modified by deamidation with acid were studied.

大米蛋白经酸法脱酰改性引起分子间作力和二级结变化。

2.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、去酰作、磷酸化作、糖基化作、交联作等食品蛋白质的化学改性技术及方法。