- The changes of intermolecular forces and secondary structure of the rice protein modified by deamidation with acid were studied.
- This article surveyed the chemical modification methods of food proteins, including acylation, deamidation, phosphorylation, glycosylation, covalent cross-linking effect etc.
- The chemical modification methods of food proteins are summarized,including acylation,deamidation,phosphorylation,glycosylation,covalent cross-linking effect etc.
- Keywords rice protein;deamidation;function;solubility;
- Rice protein was deamidation by treating with acid and enzyme.Through measuring the deamidated degree and proteolysis, the experiments showed that the method of acid prior to enzyme.