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 .

混合了亲水和疏水性质的蛋白质意味着：即使是基本的蛋白质是相同的，生成的材料也往往因使用的溶剂不同而有所差异。

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 .

利用蛋白质结构的数据可以构建疏水性的柱状图，作为蛋白质中心以外距离的函数。