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

综述了酰、去酰胺、磷酸、糖基、共价交等食品白质的学改性技术及方法。

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

白经酸法脱酰胺改性引起分子间力和二级结构发生变。