The chemical modification methods of food proteins are summarized,including acylation,deamidation,phosphorylation,glycosylation,covalent cross-linking effect etc.

综述了化用、去用、磷酸化用、糖基化用、共价交用等食品蛋白质的化学改性技法。

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

大米蛋白经酸法脱改性引起分子间用力和二级结构发生变化。