The experiments show that after succinylation, nitrogen content and molecular weight of zein are decreased, but solubility and in vitro digestibility of zein are increased.

• 随酰化程度增大,玉米醇溶蛋白的含氮量降低,分子量减小,但是溶解度和消化率都有所提高,这表明琥珀酰化改变了玉米醇溶蛋白的结构,改善了其性质。