The chemical modification methods of food proteins are summarized,including acylation,deamidation,phosphorylation,glycosylation,covalent cross-linking effect etc.

综述了酰化、去酰胺、酸化、糖基化、共价交等食品蛋白质的化学改及方法。

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引起分子间力和二级结构发生变化。