deamidation
英[diːæmɪˈdeɪʃən]
美[ˌdiːæməˈdeɪʃn]
双语例句
- 1. 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。
youdao
- 2. To improve its functional properties gluten was modified by glycosylation followed by microbial transglutaminase (MTGase) deamidation with increasing polar groups on gluten.
- 试验采用糖基化和谷氨酰胺转氨酶对谷朊改性，使蛋白质分子带有更多的极性基团，从而使其功能性质得到改善。
youdao
- 3. To improve its functional properties gluten was modified by glycosylation followed by microbial transglutaminase (MTGase) deamidation with increasing polar groups on gluten.
- 试验采用糖基化和谷氨酰胺转氨酶对谷朊改性，使蛋白质分子带有更多的极性基团，从而使其功能性质得到改善。
youdao
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