functional properties

基本解释

Functional properties of proteins can be improved by mallard reaction.
糖基化反应可以改善蛋白质的某些功能特性。
Soybean protein are extensively used for processed food and traditional Chinese foods because of their functional properties and high nutritional value.
大豆蛋白的营养价值高、资源丰富、原料成本低，并且还与食品的嗜好性、加工性等各种功能性质相关联。
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.
大规模加热杀菌的方法，尽管对于其他类型的食品很有效，却破坏了蛋清的功用。因此，美国农业部的食品安全及检验局请ERRC来调研。

"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.
鸡肉蛋白质形成凝胶的特性是鸡肉制品加工中最重要的功能特性之一。
功能性质
Proteins have had many functional properties which could be improved by interaction between proteins and polysaccharides, and finally affected the properties of food system.
蛋白质具有许多功能性质，这些性质由于多糖与蛋白质的交互作用而得到改善，从而影响食品体系的性质。
化学
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.
谷氨酰胺转胺酶是一种催化酰基转移反应的转移酶,它可使蛋白分子间和分子内产生共价交联,从而改变蛋白的功能特性,在食品、医药、化妆品、纺织等领域具有重要的潜在应用价值。