Abstract：The protein structure was reviewed, and the article also introduced the relationship between protein structure and functional properties of food(such as:surface properties, the nature of hydration, the gel nature, etc.).Moreover, the influencing factors and the effect in the food processing of several food protein functional propereies were investigated.
张雪梅；蒋雨. 食品中蛋白质的功能(二)蛋白质结构与食品功能性质的关系研究[J]. 肉类研究, 2009, 23(5): 71-74.
ZHANG Xuemei;JIANG Yu. Protein Functionality in Food Systems(II) Study on the Relationship Between Protein Structure and Functional Properties of Food. Meat Research, 2009, 23(5): 71-74.
2009, Vol. 23 
