求翻译：蛋清蛋白质是食物中最理想的优质蛋白质，但由于其受热易凝固、粘度大等性质，限制了它在食品加工中的应用。利用水解可以改善鸡蛋蛋清蛋白质的功能性质，且经酶修饰的蛋清水解产物具有蛋清蛋白质无法比拟的生理活性，包括抗高血压活性、抗氧化活性、抗凝血活性、抗菌活性以及免疫调节活性。是什么意思？

The egg white protein is the best food of high quality protein, but its heat is easy to coagulation, viscosity and other properties, limiting its application in food processing. The use of hydrolysis can improve the functional properties of eggs, egg white protein, egg white proteins can not compare

egg white protein in food is the most ideal high quality proteins, but because of its extreme heat to freezing, nature, such as high viscosity, limiting its application in the food processor. eggs can be improved through hydrolysis of the egg white protein function, and the nature of the adornment e

The egg white protein is in food the most ideal high quality protein, but because it is heated easily to coagulate, the viscosity in a big way and so on the nature, has limited it in the food processing application.May improve the egg egg white protein using the hydrolisis the function nature, also

Egg white protein is the best quality of protein in the food, but because of its heat coagulation, properties such as viscosity, limit its application in food processing. Hydrolysis can improve the functional properties of egg and egg white protein and hydrolyzed egg white protein enzyme modified eg