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

1.综述了酰用、去酰胺用、磷用、糖基用、共价交用等食品蛋白质的性技术及方法。

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

2.大米蛋白经法脱酰胺性引起分子间用力和二级结构发生变。