The hydrophobicity is related to molecular volume and polarity .
分子的疏水性跟分子的体积和极性有关。
The mixture of hydrophobicity and hydrophilicity in each novel protein means that the resulting materials are often different when different solvents are used , even though the underlying proteins are the same .
Quantify the relevance hydrophobicity in protein structure .
量化蛋白质结构的参比疏水性。
The results show that surface hydrosulfuryl content was decreased and surface hydrophobicity was increased , spi globulin structure was destroyed .
结果表明，热压后蛋白分子表面巯基含量降低、蛋白分子表面疏水性增强，spi球蛋白结构被破坏。
Using databases of protein structures , it is possible to construct histograms of hydrophobicity as a function of the distance from the center of the protein .
