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。

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

大米蛋白经酸法脱酰胺改性引起分子间作用力和二级结构发生变化。