functional properties

基本解釋

Functional properties of proteins can be improved by mallard reaction.
糖基化反應(yīng)可以改善蛋白質(zhì)的某些功能特性。
Soybean protein are extensively used for processed food and traditional Chinese foods because of their functional properties and high nutritional value.
大豆蛋白的營養(yǎng)價(jià)值高、資源豐富、原料成本低，并且還與食品的嗜好性、加工性等各種功能性質(zhì)相關(guān)聯(lián)。
Extensive thermal pasteurization, though effective for other types of food, damages the functional properties of egg whites, so USDA’s Food Safety and Inspection Service asked ERRC to investigate.
大規(guī)模加熱殺菌的方法，盡管對于其他類型的食品很有效，卻破壞了蛋清的功用。因此，美國農(nóng)業(yè)部的食品安全及檢驗(yàn)局請ERRC來調(diào)研。

"By harnessing the electrostatic nature of the assembly process with the functional properties of the virus, we can create highly ordered composite thin films combining the function of the virus and polymer systems, " Hammond says.
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功能特性
The gel-forming properties of chicken proteins are one of the most important functional properties in processed poultry products.
雞肉蛋白質(zhì)形成凝膠的特性是雞肉制品加工中最重要的功能特性之一。
功能性質(zhì)
Proteins have had many functional properties which could be improved by interaction between proteins and polysaccharides, and finally affected the properties of food system.
蛋白質(zhì)具有許多功能性質(zhì)，這些性質(zhì)由于多糖與蛋白質(zhì)的交互作用而得到改善，從而影響食品體系的性質(zhì)。
化學(xué)
功能特性
Transglutaminase can catalyze transfer reaction of acyl,and it also can generate covalent cross-links between protein molecules or intramolecular covalent cross-links to change functional properties of proteins. So it has important potential application values in industries of food processing,medicine,cosmetic and textile.
谷氨酰胺轉(zhuǎn)胺酶是一種催化?；D(zhuǎn)移反應(yīng)的轉(zhuǎn)移酶,它可使蛋白分子間和分子內(nèi)產(chǎn)生共價(jià)交聯(lián),從而改變蛋白的功能特性,在食品、醫(yī)藥、化妝品、紡織等領(lǐng)域具有重要的潛在應(yīng)用價(jià)值。