succinylation

succinylation

美 　英

• 网络琥珀酰化；被加上琥珀酸基

例句

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

酰化改性是现代食品蛋白质化学的改性方法之一。

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

同时，取代度的高低可影响N-琥珀酰壳聚糖的溶解性和凝胶性。

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对大豆分离蛋白（SPI）进行化学改性。

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

琥珀酰化度大小对改性小麦面筋蛋白性质影响的研究

Study on Modification by Succinylation of Wheat Gluten

小麦面筋蛋白琥珀酰化改性研究

Study on the Succinylation of Wheat Gluten Protein

小麦面筋蛋白琥珀酰化修饰研究