The chemical modification methods of food proteins are summarized, including acylation, deamidation, phosphorylation, glycosylation, covalent cross-linking effect etc.
综述了酰化作用、去酰胺作用、磷酸化作用、糖基化作用、共价交联作用等食品蛋白质的化学改性技术及方法。
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To improve its functional properties gluten was modified by glycosylation followed by microbial transglutaminase (MTGase) deamidation with increasing polar groups on gluten.