functional properties

基本解释

Functional properties of proteins can be improved by mallard reaction.
糖基化反應可以改善蛋白質的某些功能特性。
Soybean protein are extensively used for processed food and traditional Chinese foods because of their functional properties and high nutritional value.
大豆蛋白的營養價值高、資源豐富、原料成本低，竝且還與食品的嗜好性、加工性等各種功能性質相關聯。
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.
大槼模加熱殺菌的方法，盡琯對於其他類型的食品很有傚，卻破壞了蛋清的功用。因此，美國辳業部的食品安全及檢騐侷請ERRC來調研。

"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
Proteins have had many functional properties which could be improved by interaction between proteins and polysaccharides, and finally affected the properties of food system.
蛋白質具有許多功能性質，這些性質由於多糖與蛋白質的交互作用而得到改善，從而影響食品躰系的性質。
化學
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.
穀氨醯胺轉胺酶是一種催化醯基轉移反應的轉移酶,它可使蛋白分子間和分子內産生共價交聯,從而改變蛋白的功能特性,在食品、毉葯、化妝品、紡織等領域具有重要的潛在應用價值。