succinylation

succinylation

美 　英

• 網絡琥珀酰化；被加上琥珀酸基

例句

Succinylation is the most common chemical modification used for food protein.

酰化改性是現代食品蛋白質化學的改性方法之一。

It was also found that the degree of N-succinylation had effect on both the solubility and gelation of N-succinyl-chitosan.

同時，取代度的高低可影響N-琥珀酰殼聚糖的溶解性和凝膠性。

The effects of acetylation and succinylation on the hydration properties of soybean protein isolate(SPI) were discussed.

采用乙酸酐和琥珀酸酐對大豆分離蛋白（SPI）進行化學改性。

Research of the Influence of the Extent of Succinylation on Wheat Gluten Modified by Succinic Anhydride

琥珀酰化度大小對改性小麥面筋蛋白性質影響的研究

Study on Modification by Succinylation of Wheat Gluten

小麥面筋蛋白琥珀酰化改性研究

Study on the Succinylation of Wheat Gluten Protein

小麥面筋蛋白琥珀酰化修飾研究